Vegan Mexican-inspired Coleslaw

Vegan Mexican Coleslaw

I love dinner parties. Call it a taco party, and I’ll love the occasion even more.

Tasked with creating something outside of a taco for a recent rooftop gathering, this light and vegan slaw was born.

Vegan Mexican Coleslaw

It calls on cilantro and lime to add a punch of flavor. You could also throw in a few dashes of cumin.

Prepare the slaw within the hour before serving. It’s best eaten at room temperature.Vegan Mexican Coleslaw

Vegan Mexican Coleslaw

Yield: 8 servings


  • 1/2 medium-lg. green cabbage
  • 1/2 sm. red cabbage
  • 1 small jalapeno, de-seeded and minced
  • 3-4 scallions, depending on how large they are, chopped
  • 1/2 bunch of cilantro (about 1/2 cup), chopped
  • Scant 1/2 cup Vegenaise or other vegan mayo
  • 1 lg. lime, juiced
  • Salt, to season


  1. Thinly slice the cabbage in a food processor using slicing disk, or thinly slice by hand. Transfer cabbage to a large bowl.
  2. Use paper towels to squeeze cabbage and remove any excess water. Add jalapeno, scallions and cilantro. Stir in Vegenaise and lime juice. Stir, and season with a few dashes of salt. Taste, and adjust salt as needed. Serve.

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