1 small shredded cabbage
1 cup shredded or thinly sliced carrots
1 medium thinly sliced red bell pepper
4 thinly sliced scallions (also called green onions)
1/2 cup chopped cilantro
1/4 cup chopped sun-dried tomatoes
1/2 teaspoon adobo sauce (or other smoky hot sauce).
2 cloves minced garlic
1/4 cup freshly squeezed lime juice
1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 tablespoons vegetable oil
1 teaspoon cumin
salt and freshly ground black pepper to taste
Combine salad ingredients in a bowl.
Combine dressing ingredients in a small container and whisk for 1 minute to combine.
Drizzle sauce over veggies and toss to coat evenly. You might want to add a little more lime juice or vinegar to taste.
Let stand at least 10 minutes or refrigerate until you are ready to serve. Toss again before serving.
Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.
- Replace carrots and red bell pepper with other colorful vegetables.
- Add some jicama for additional crunch.
- Can be easily made low-sodium and gluten-free.
More information for Mexican Coleslaw recipe:
- Prep time: 20 min
- Cook time: 0 min
- Total time: 20 min