Ridiculously Easy Southwestern Coleslaw with Chile Peppers
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5 from 2 votes

Ridiculously Easy Southwestern Coleslaw

Chile peppers, lime juice, and cumin give this low-fat coleslaw its spicy, Southwestern flavor.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Oil-Free, Vegan
Keyword: fat-free coleslaw
Servings: 6
Calories: 25kcal
Author: Susan Voisin


  • 1/2 medium cabbage
  • 2 carrots
  • 1-2 hot chile peppers thinly sliced or chopped
  • 5-6 tablespoons salsa verde
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons vegan mayo or lite silken tofu
  • 1/2 teaspoon agave nectar (or other sweetener)
  • 1/4 teaspoon cumin
  • salt to taste


  • Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots. Place in a serving bowl along with the sliced chile pepper.
  • Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.) Add the dressing to the cabbage and mix well. Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.


One serving is zero points on Weight Watchers Freestyle.


Serving: 1serving | Calories: 25kcal | Carbohydrates: 5g | Protein: 1.4g | Fat: 0.4g | Sodium: 151mg | Fiber: 1g