Simple Southwest Slaw Recipe

Simple Southwest Slaw Recipe

I loved this recipe all summer long and thought I’d give it a break in the fall, but I’m still finding myself craving it. The bright fresh flavors make it a perfect side to just about any meal, and it’s amazing as a taco topper as well.

And like all of my recipes this one is low carb, grain free and Keto friendly.

Here’s what you need:

Pre-cut cole slaw mix is the base of this recipe, to keep things super simple. Cabbage is a cruciferous veggie that is loaded with fiber and anti-oxidants. 

Red bell pepper adds flavor, color and a boost of vitamin C to this salad. Other ripe bell peppers, like orange or yellow will work as well, I just find red to be the sweetest.

Fresh cilantro gives a fresh flavor to this slaw. Cilantro is loaded with antioxidants and has been proven to help the body detox from heavy metals. Add more than a handful if you like…it’s amazing for you and really adds to the Southwest vibe of this salad.

Freshly squeezed lime juice adds a bright touch and provides more vitamin C. Vitamin C is amazing for your skin…it supports the production of new collagen.

This Simple Southwest Slaw Recipe needs some creamy dressing!

Avocado oil mayo (I like Primal Kitchen) combines with the lime juice to create the perfect dressing for this salad. Most commercial mayo is made with overly processed vegetable oils…avocado oil is always a better choice.

Simple Southwest Slaw

• one bag coleslaw mix
• one red bell pepper, diced
• generous handful of chopped cilantro
• juice of one lime (check out this citrus squeezer)
• one quarter cup avocado oil mayo (I like Primal Kitchen)
• salt, pepper and cumin to taste

This couldn’t be easier.

Put everything in a large bowl and stir, stir, stir until it’s thoroughly combined. Tastes best after it has chilled for about an hour to let the flavors blend.

If you have any leftover this keeps well in the fridge for a few days.

Enjoy!