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5 from 10 votes

Quick and Easy Southwest Coleslaw

Southwest coleslaw combines coleslaw, vegetables, and beans in a slightly spicy southwest dressing topped with oil-free air-fried tortilla strips.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 234kcal
Author: Kathy Carmichael

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)

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

    Video

    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: 234kcal | Carbohydrates: 47g | Protein: 11g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 51mg | Potassium: 706mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4779IU | Vitamin C: 56mg | Calcium: 81mg | Iron: 3mg