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    Home / Recipes / Vegan Salads

    Southwest Coleslaw

    Published: Apr 28, 2023 · Modified: Jul 4, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Southwest coleslaw combines coleslaw, vegetables, and beans in a slightly spicy southwest dressing topped with air-fried tortilla strips. This southwest coleslaw recipe is a great salad for a picnic, barbeque, or weeknight dinner.

    Southwest coleslaw recipe on a platter on the table.

    When I lived in Michigan, every summer, my friend Kim made a southwest coleslaw recipe everyone loved. But, of course, it wasn't vegan, so recently, I asked for her recipe to "veganize" it for my family. This southwest coleslaw recipe is a vegan version of my friend Kim's recipe, but I added a few other veggies to make it a meal rather than a side dish. But feel free to serve southwest coleslaw as a side dish or an entree! 

    Jump to:
    • Southwest Coleslaw Ingredients
    • Southwest Coleslaw Ingredient Substitutions
    • Southwest Salad Dressing Ingredients
    • Air-Fried Tortilla Strips
    • Recipe FAQs
    • Tips
    • More Vegan Salads to Try
    • 📖 Recipe
    • 💬 Reviews

    Even though I added a few more veggies and a different coleslaw combination, the creamy coleslaw integrity is the same. Like Kim's recipe, I added tortilla strips but made homemade, oil-free ones instead of bagged ones. And I used my vegan southwest dressing instead of the southwest ranch dressing in her recipe. 

    So, let's make the southwest coleslaw recipe the vegan way. 

    Southwest Coleslaw Ingredients

    Recipe Ingredients: Coleslaw, carrots, green onions, lime, red bell pepper, corn, black beans, cilantro, tortilla strips, jalapenos, and carrots.
    • Coleslaw: I chose a 10-ounce bag of Trader Joe's  Cruciferous Crunch Collection, a bag of shredded kale, Brussels sprouts, green cabbage, and red cabbage. 
    • Red Bell Peppers: Red bell peppers are sweet and a beautiful addition to any salad.
    • Corn: I used corn on the cob, grilled, and cut from the cobs. However, canned or frozen cooked corn works as well.
    • Black Beans: I used canned rinsed and drained black beans.
    • Cilantro: Cilantro gives the salad a fresh herbal taste in the salad as well as a garnish.
    • Jalapenos: The jalapenos add a little heat to the coleslaw. The seeds and veins are removed, so the jalapenos are not as spicy.
    • Carrots: Carrots add texture to the salad and a sweetness.
    • Green Onions: Green onions are lightly flavored and go well with the ingredients in the salad.
    • Tortilla Strips: The strips are air fried or baked and added as a crunchy garnish.
    • Limes: The lime is used on the tortilla strips and added as a garnish before serving .

    Southwest Coleslaw Ingredient Substitutions

    • Chop a combination of Napa,red, white or green cabbage
    • Or use broccoli or jicama slaw
    • Baby bell peppers are sweet like red bell peppers, and they are very colorful.
    • Use canned or cooked frozen corn.
    • Pinto beans are an excellent substitute for black beans in southwest recipes.
    • If you don't like cilantro or taste soap when you eat it (this happens to some people), skip it.
    • Serrano peppers substitute jalapeno peppers.
    • Any parsnips replace carrots in recipes.
    • Try red onions or spring onions instead of green onions.
    • Buy tortilla strips in a bag at the store.
    • Bottled lime juice works in a pinch to substitute limes.
    Southwest coleslaw recipe on a plate on the table.

    Southwest Salad Dressing Ingredients

    Southwest dressing

    One of my favorite salad dressings, vegan southwest dressing, is perfect for this southwest coleslaw recipe. 

    I am adding the dressing to the salad.

    Air-Fried Tortilla Strips

    If you love the crunch of tortilla chips or tortilla strips, there is an easy way to make oil-free, healthy ones! All you need is a few ingredients and an air-fryer or oven. 

    I am cutting tortillas with a pizza cutter.

    First, find your favorite oil-free tortillas. Some of my favorites, for example, are a combination of yellow and white corn but pick your favorite. Here are some no-oil tortilla brands I love. 

    • Engine 2 Tortillas
    • Mission Corn Tortillas
    • Del Campo Corn Tortillas 
    • Mr. Tortilla Tortillas

    First, I used white corn tortillas, and using a pizza cutter; I cut the tortilla into strips. Then, I added the cut tortillas into a bowl and tossed them in lime juice. Next, I sprinkled a combination of chili powder and cumin. 

    Tortilla strips inside an air fryer pan.

    Once seasoned, I add the tortilla strips to the air-fryer pan or basket and cook at 370 degrees for 4-6 minutes, tossing once at the top 2-3 minutes mark.

    If using an oven, place lime-soaked and seasoned tortilla strips on a baking sheet with a silicone baking and cook in a 375-degree oven.

    Then, remove from the oven, turn over, and cook for another 10 minutes. 

    Cooked tortilla strips in a bowl on the table.

    When I serve southwest coleslaw, I like to add the tortilla strips on top for a little extra crunch. 

    Serve salad on a plate garnished with cilantro and limes.

    To "veganize" any recipe, replace the non-vegan ingredients with your favorite vegan ingredients. Any recipe, even my friend Kim's southwest coleslaw recipe, can be made healthy and plant-based. 

    Recipe FAQs

    What is the difference between coleslaw and slaw?

    The word coleslaw can mean the same thing (and slaw is often short for coleslaw). However, coleslaw typically refers to the kind made with cabbage, while slaw can refer to varieties made without cabbage, such as carrot slaw.

    Is coleslaw good for the gut?

    The cabbage in coleslaw contains sulfur, which helps remove toxins from the body. Support digestion. The fiber in coleslaw helps to keep the digestive system healthy and functioning correctly.

    Is cabbage an anti inflammatory food?

    Cabbage is a cruciferous vegetable and has been shown to have anti-inflammatory benefits, therefore recommended for those individuals who are at risk for heart disease.

    Tips

    • Chopping or shredding cabbage makes it easier to eat and digest when in smaller pieces.
    • Because the coleslaw is mostly cabbage, it can be dressed ahead of time. This will help soften the cabbage or kale in the coleslaw, making it easier to eat and digest. In addition, dressing the salad ahead of time doesn't make it soggy.
    • If using frozen corn, cook it first and allow it to cool completely before adding it to the salad.
    • Wait to add the crunchy tortilla strips until right before serving as a garnish.
    • When making the tortilla strips, it depends on how thick the strips are cut, which may alter the cooking time. The thinner the strips, the less time is needed to cook, so keep an eye on the strips in the air-fryer or oven.

    Enjoy this Southwest coleslaw recipe for your next weeknight meal, picnic, or barbeque!

    More Vegan Salads to Try

    • vegan lobster roll recipe
      Vegan Lobster Roll
    • Crab Louie Salad
      Vegan Crab Louie Salad
    • vegan tuna pasat salad recipe
      Vegan Tuna Pasta Salad
    • Spicy Asian Salad Recipe
      Spicy Asian Salad

    If you love Southwest Coleslaw, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Southwest Coleslaw

    Kathy Carmichael
    Southwest coleslaw combines coleslaw, vegetables, and beans in a slightly spicy southwest dressing topped with oil-free air-fried tortilla strips.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine Mexican
    Servings 6 servings
    Calories 234 kcal

    Ingredients
      

    Salad

    • 10 ounces coleslaw I used Trader Joe's Cruciferous Crunch Collection
    • 1 cup shredded carrots
    • ½ cup sliced radishes
    • 1 bunch green onions sliced thin
    • ½ cup sliced baby bell peppers
    • 1 jalapeno deseeded and vein removed
    • 15 ounces black beans drained
    • 1 can corn drained
    • ½ cup cilantro garnish

    Air-fried Tortilla Strips (oil-free)

    • 4 corn tortillas
    • 1 lime juiced
    • 2 teaspoons chili powder
    • 2 teaspoons cumin

    Coleslaw Dressing (Choose One)

    • 1 cup Southwest Dressing
    • 1 cup Creamy Green Chili Dressing

    Instructions
     

    Coleslaw

    • Add coleslaw mix to the base of a large bowl.
    • Drain black beans and corn
    • Add other chopped vegetables.

    Dressing

    • Choose one of the two options, or use a dressing of choice.
    • Dress the salad in advance, toss and refrigerate. This is recommended, especially if using a kale-based slaw to soften the kale before eating.

    Tortilla Strips

      Air Fryer

      • Using a knife or a pizza cutter, slice tortillas into strips.
      • Then, toss in the juice of 1 lime, and season with chili powder and cumin.
      • Transfer tortilla strips to an air-fryer pan.
      • Set Air-fryer to 370 degrees.
      • Cook for 4-6 minutes; tossing at 2-3 minutes.
      • Remove from the air-fryer pan.
      • Let cool.

      Baked

      • If using an oven, place lime-soaked and seasoned tortilla strips on a baking sheet with a silicone baking and cook in a 375-degree oven.
      • Then, remove from the oven, turn over, and cook for another 10 minutes. 

      Serve

      • Spoon southwest salad into individual bowls or serve as a side dish
      • Top with air-fried oil-free tortilla strips and cilantro

      Notes

      • Chopping or shredding cabbage makes it easier to eat and digest in smaller pieces.
      • Because the coleslaw is mostly cabbage, it can be dressed beforehand. This will help soften the cabbage or kale in the coleslaw, making it easier to eat and digest. In addition, dressing the salad ahead of time doesn't make it soggy.
      • If using frozen corn, cook it first and allow it to cool completely before adding it to the salad.
      • Wait to add the crunchy tortilla strips until right before serving as a garnish.
      • When making the tortilla strips, it depends on how thick the strips are cut, which may alter the cooking time. The thinner the strips, the less time is needed to cook, so keep an eye on the strips in the air-fryer or oven.

      Nutrition

      Calories: 234kcalCarbohydrates: 47gProtein: 11gFat: 1gPolyunsaturated Fat: 1gSodium: 51mgPotassium: 706mgFiber: 12gSugar: 7gVitamin A: 4779IUVitamin C: 56mgCalcium: 81mgIron: 3mg
      Tried our recipe?Let us know how it was!
      Kathy Carmichael

      Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

      www.kathysvegankitchen.com/about-me/

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        Recipe Rating




      1. Pam in Sacramento

        April 29, 2023 at 5:39 pm

        ☆☆☆☆☆
        Very tasty on a hot day. Made it with Cruciferous Crunch and the Southwest dressing. Tasted it immediately after making and thought it was okay. Served it 3 hrs later after having sat in fridge, and found the flavors had really bloomed and it tasted great! Bet it's even better tomorrow. A keeper.

        Reply
        • Kathy Carmichael

          April 30, 2023 at 5:49 am

          Hi Pam, I'm so glad you liked the southwest coleslaw. You are right; coleslaw always enhances in the refrigerator as the flavors develop. Thank you for your feedback. I appreciate it. Let me know if you try any other recipes. I would love to hear your opinion.

          Reply
      2. Denise Hannig

        September 13, 2020 at 11:41 am

        I made this salad on Friday for a family potluck. They all liked it and my husband said to "keep that recipe". I added extra dressing because I thought it was a little bland, which I think made it better. I will make it again but when I have plenty of time, as it did take quite a while with all the chopping and grating.

        Reply
        • Kathy Carmichael

          September 14, 2020 at 7:34 am

          Hi Denise, I'm glad you liked it. Next time, maybe buy the coleslaw already shredded to save yourself some time? Thank you for the feedback.

          Reply
      3. Laura

        August 16, 2020 at 6:04 pm

        Hi Kathy- this was so convenient and bursting with flavor!! I used what I had and will probably make this one of my signature potluck and bbq dishes. It was an easy dinner tonight and passed the test with my 20 something and hubby.

        Reply
        • Kathy Carmichael

          August 17, 2020 at 8:22 am

          Hi Laura! I am so glad it was a hit. It's really good the next day too if you have any leftovers. Thank you so much for telling me. I appreciate the feedback. Have a great day!

          Reply
      4. Anonymous

        August 13, 2020 at 7:27 pm

        5 stars

        Reply
      5. Anonymous

        August 13, 2020 at 11:52 am

        5 stars

        Reply

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      Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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