Mexican Purple Coleslaw

I don’t know about you, but I’m not a fan of soggy creamy coleslaw. I’m picky about my cabbage since I’m not personally a huge fan. A light crisp coleslaw, especially with cilantro, yum! And of course, I have to make it pretty. If I can buy the purple cabbage and use that instead of the everyday green cabbage, it just makes it that much more appealing and fun! To me it seems to be a little more richer and earthier in flavor than your regular green head of cabbage.

Some of the numbers between the two are pretty interesting

  • Red cabbage has 85% of the daily vitamin C, while green cabbage only has 47%.
  • Red cabbage contains 10% more vitamin A than green.
  • Red cabbage has double the amount of iron than green cabbage.
  • And with any fruit or vegetable – the deeper the color, the more antioxidants. Red cabbage is higher in antioxidants than green!

Green cabbage is still a healthy choice, but red definitely has it’s benefits too! I say go for the deeper flavor and color anytime you can.

Red Cabbage
  • High in Vitamin C
  • Anti-Inflammatory
  • High in Vitamin K for Bone Health
  • High in Antioxidants

I’ve used this recipe as a side dish or as a topping on shrimp tacos. For my tacos I marinated chopped hearts of palm in spices and toasted them on the skillet instead of the shrimp. Whatever you want to use this with, it’s light and adds a crunch! No sogginess here.

Mexican Purple Coleslaw

  • Servings: 6 servings
  • Print

Ingredients

  • 1/2 head of purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup cilantro
  • 1 clove garlic
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 tbsp agave or honey
  • 1 tsp cumin
  • 1 tsp or more chipotle chili powder, optional for spice
  • 1 tbsp olive oil
  • Salt and Pepper to taste

Directions

  1. Mix together the shredded cabbage, carrots, cilantro, and garlic in a medium mixing bowl.
  2. In a small bowl, mix together the orange juice, lime juice, agave or honey, cumin, and olive oil to make the dressing.
  3. Combine the vegetables and the dressing. Add salt and pepper if desired. Serve immediately. Or put in fridge for a few hours to get cold before serving.

Nutritional Information

59 calories | 2.5 g fat | < 0.5 g polyunsaturated | 1.7 g monounsaturated | < 0.5 g saturated | 0 g trans | 0 mg cholesterol | 27 mg sodium | 9.4 g carbohydrates | 1.7 g fiber | 5.3 g sugar | 1 g protein | 159% Vitamin A | 47% Vitamin C | 30% Vitamin K


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