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Bowl of Vegan Mexican Chipotle Coleslaw garnished with dressing

Vegan Mexican Chipotle Coleslaw

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.
Servings 6
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For the coleslaw:

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, finely chopped (optional)
  • 1/2 cup fresh or frozen corn (optional)

For the chipotle dressing:

  • 1/2 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
  • 1/2 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 and corn (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.