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Dairy-Free Mexican Coleslaw

A refreshing and zesty coleslaw that's dairy-free, quick to make, and perfect as a side dish or taco topping.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped fresh cilantro
Dressing
  • 1/2 cup dairy-free yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro.
  2. In a separate bowl, whisk together the dairy-free yogurt, lime juice, cumin, salt, and pepper.
  3. Pour the dressing over the cabbage mixture and toss until well combined.
  4. Chill for at least 30 minutes before serving.

Notes

Great as a side for grilled meats or topping for tacos. Storing in an airtight container keeps freshness for 3 to 5 days. Adding crushed tortilla chips before serving increases crunch. Adjust lime juice for tanginess, and feel free to experiment with other spices.