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Southwestern Coleslaw 

All the flavors of Mexico in a crisp, delicious and healthy salad.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 25 minutes

Serves: 6

Cups of Fruits and Vegetables per Serving: 1


  • ½ tsp. garlic powder
  • 2 ½ Tbsp. cider vinegar
  • 1 Tbsp. water
  • ½ tsp. ground cumin
  • ½ tsp. dry leaf oregano
  • ½ cup chopped cilantro
  • 4 tsp. vegetable oil
  • 2 tsp. sugar
  • ½ tsp. salt
  • ½ to 1 medium jalapeno seeded and chopped
  • 4 cups finely shredded green cabbage
  • 1 cup chopped green onions
  • 1 cup thin strips of red bell pepper OR canned roasted red peppers
  • 1 cup cooked yellow corn

Combine in a small bowl all salad dressing ingredients and mix well. In a large bowl, mix shredded cabbage, onion, red pepper and corn. Add salad dressing and toss well. Cover and chill for about 1 hour prior to serving.

Each serving provides:  An excellent source of vitamin C, and a good source of vitamin A, folate and fiber.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 76 Carbohydrates: 12g
Total Fat: 3.1g Cholesterol: 0mg
Saturated Fat: 0.3g Dietary Fiber: 3g
% of Calories from Fat: 33% Sodium: 207mg
Protein: 2g  



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