When I lived in Michigan, every summer, my friend Kim made a southwest coleslaw recipe everyone lived. But, of course, it wasn't vegan, so recently, I asked for her recipe to "veganize" it for my family. So, my southwest coleslaw recipe is a vegan version of 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!
Even though I added a few more veggies and a different coleslaw combination, the creamy coleslaw's integrity is the same. Like Kim's recipe, I added tortilla strips, but I made my homemade, oil-free tortilla strips instead of bagged ones. And, I used my Vegan Southwest Dressing in place of the southwest ranch dressing in her recipe.
So, let's make the southwest coleslaw recipe the vegan way.
THE INGREDIENTS FOR SOUTHWEST COLESLAW
First, 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.
OTHER SUGGESTED COLESLAW COMBINATIONS: PICK YOUR FAVORITE
- Napa cabbage and red cabbage
- Green cabbage and red cabbage
- Broccoli slaw
- Jicama Slaw
OTHER SOUTHWEST COLESLAW INGREDIENTS
- Shredded carrots
- Corn (fresh grilled corn on the cob, canned or frozen corn or hominy)
- Black beans (or sub pinto beans or chickpeas)
- Green onions
- Baby bell peppers
DRESS WITH A HEALTHY VEGAN SOUTHWEST DRESSING RECIPE
One of my favorite salad dressings, Vegan Southwest Dressing, is perfect for this southwest coleslaw recipe.
HOW TO MAKE OIL-FREE 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.
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. Next, here are some tremendous no-oil 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.
Once seasoned, I add to the basket of my air-fryer and cook at 370 degrees for 10 minutes, tossing once at the 5 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.
When I serve southwest coleslaw, I like to add the tortilla strips on top for a little extra crunch.
To "veganize" any recipe, you need to 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.
INTERESTED IN OTHER VEGANIZED SALADS? YOU WILL LOVE THESE
- Chinese Chicken Salad
- Vegan Chicken Salad
- Chickpea Tuna Salad
- Jackfruit Tuna Salad
- Antipasto Salad
- Italian Chopped Salad
- Vegan Taco 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
- Add coleslaw mix to the base of a large bowl.
- Drain black beans and corn
- Add other chopped vegetables.
- Dress the salad in advance, toss and refrigerate. This is recommended, especially if using a kale-based slaw to soften the kale before eating.
OIL-FREE, AIR-FRIED TORTILLA STRIPS/OVEN OPTION
- 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 10 minutes; tossing at 5 minutes.
- Remove from the air-fryer pan.
- Let cool.
- 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.
- Spoon southwest salad into individual bowls or serve as a side dish
- Top with air-fried oil-free tortilla strips and cilantro
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! 🙂
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.
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.
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.
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!