This easy-to-make vegan Mexican Chipotle Coleslaw is the perfect side dish for your gatherings and outdoor feasts. Packed with vibrant flavors with shredded green and red cabbage, carrots, green onion and cilantro, and zesty chipotle dressing. It’s a breeze to prepare and serves as a flavorful addition to picnics, potlucks, BBQs, tailgating parties, and other get-togethers.
Whether you’re hosting a summer gathering or need a speedy dish for a dinner side, this coleslaw is a must-try. Enjoy the ease and speed of this recipe while savoring the bold and irresistible flavor that it brings to the table.
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Frequently Asked Questions
Can I make the chipotle dressing less spicy?
Yes, you can control the spiciness by adjusting the amount of chipotle powder or using a milder chili powder in the dressing. Start with less and add more to taste. Also, you can omit the pinch of cayenne for less spice.
Can I make this coleslaw in advance?
Yes, you can prepare the coleslaw in advance. For the best texture and flavor, dress the coleslaw shortly before serving.
How long can I store leftover coleslaw?
Leftover coleslaw can be stored in an airtight container in the refrigerator for 2-3 days. You may need to refresh it with a bit of additional dressing.
Can I use a different type of cabbage?
Absolutely, you can use different types of cabbage, such as savoy cabbage or Napa cabbage, to change the texture and flavor of the coleslaw.
What can I serve this coleslaw with?
This coleslaw pairs wonderfully with Mexican dishes like tacos, burritos, and grilled foods. It’s also a great side for barbecue, sandwiches, and as a topping for veggie burgers.
Can I make this coleslaw without mayonnaise?
Yes, you can use vegan yogurt or a combination of vegan yogurt and vegan sour cream as a mayonnaise alternative in the dressing.
Can I make this coleslaw gluten-free?
Yes, this coleslaw can be made gluten-free by ensuring that the ingredients, including the vegan mayonnaise, are gluten-free.
Mexican Chipotle Coleslaw
Ingredients
For the coleslaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, finely chopped (optional)
For the chipotle dressing:
- ½ cup vegan mayonnaise
- 1 – 2 teaspoons chipotle powder (adjust for desired spiciness)
- 2 tablespoons lime juice
- 1 teaspoon agave nectar or maple syrup (or to taste)
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- pinch of cayenne (optional)
- salt and pepper to taste
Instructions
- In a mixing bowl, combine the vegan mayonnaise, chipotle powder, lime juice, agave nectar, minced garlic, ground cumin, salt, and black pepper. Adjust the spiciness and sweetness to your taste by adding more or less chipotle powder and agave nectar.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded carrots, chopped cilantro, and green onion (if using).
- Pour the chipotle dressing over the coleslaw mixture. Use as much or as little dressing as you prefer and toss everything together until the coleslaw is evenly coated.
- Cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the coleslaw to chill. Serve as a side dish or accompaniment to your favorite Mexican dishes.
