Mexican Coleslaw

This Mexican Coleslaw Bowl is fresh, satisfying, and incredibly nourishing. This recipe is simple and easy to make and has a variety of flavors and textures that combine extremely well; fresh cabbage pico, meaty grilled mushrooms and zucchini, and creamy Peruvian beans. They all come together with a hint of lime and some authentic salsa.

Mexican Coleslaw

I was not sure what to call this recipe when I made it but my original thought was that I wanted something similar to coleslaw with a Mexican twist and without the mayonnaise for a lighter version. It is sort of like a pico de Gallo with cabbage but trust me when I say that the texture of the cabbage really adds the extra freshness I was looking for! It is perfect for the summer months or the times when you are craving more vegetables in a tasty way.

This Mexican coleslaw pairs amazingly well with homemade beans, grilled zucchini, and mushrooms. It’s packed with antioxidants from all the vegetables and plant-based protein from the beans. To make this a balanced meal just add a few corn tortillas on the side for a complex carbohydrate. 

Mexican Coleslaw Ingredients and Tips:

• Cabbage: Either green or purple cabbage works for this recipe. Purple cabbage adds a nice pop of color so if you are entertaining, this would be a great option! I highly recommend shredding it finely for the best results.
• Tomatoes: Use the tomato of your choice. I love using cherry tomatoes or heirloom cherry tomatoes because they have a hint of sweetness that does really well in this recipe. I also love that the heirloom cherry tomatoes are yellow, orange, and red!
• Onion: I recommend using a purple onion in this recipe as the flavor is mild and it adds color to this recipe. Remember that how our food looks also play a role in the way we enjoy it and how much vegetables we eat. The prettier it is, the more likely we are to eat it 😉
• Peppers: Jalapeno peppers I my go-to for this recipe as it is mild-moderately spicy. However, if you want a stronger kick I highly recommend using Serrano peppers.
• Cilantro: This adds flavor and freshness so do not leave it out! However, I know lots of people cannot eat cilantro so feel free to substitute it with parsley (if you like it).
• Lime juice: FRESH squeezed lime juice. This will add freshness and zesty flavor to this recipe. Lemon also works well if you don’t have limes around. 

The “Meaty” Part

• Shiitake mushrooms: One of my absolute favorite mushrooms! They are meaty, tender, and have the best umami flavor! It’s not exactly like meat of course but it is a great replacement for carne asada. If you can’t find shiitake mushrooms try to get portobello, maiitake, or lion’s mane mushrooms as a replacement. DO NOT wash your mushrooms, clean them with a lightly damp paper napkin.
• Zucchini: Grilled zucchini adds amazing flavor and texture to this dish so a recommend getting your favorite type of zucchini. Mexican zucchini (light green) is also a great choice and I would have used that one if I had it at the time of filming this recipe.
• Beans: To make it a balanced meal you need to have the protein! Homemade beans are 100 times better than canned beans so do try to make them if you can. Make sure to check out my homemade beans (frijoles de la olla recipe). 

More Delicious Plant-Based Mexican Recipes:

Poblano Bean Soup

Black Bean Flautas (taquitos)

Vegan “Pollo” Asado (tofu)

Vegan Bistek

Mexican Coleslaw

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5 from 1 review

• Author: Anna Rios
• Total Time: 15 minutes
• Yield: 6 1x
• Diet: Vegan

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Description

This Mexican Coleslaw Bowl is fresh, satisfying, and incredibly nourishing. This recipe is simple and easy to make and has a variety of flavors and textures that combine extremely well; fresh cabbage pico, meaty grilled mushrooms and zucchini, and creamy Peruvian beans. They all come together with a hint of lime and some authentic salsa.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups shredded cabbage
• 3 tomatoes, diced or 1 cup cherry tomatoes, halved
• ½ purple onion, diced
• 1–2 jalapeno or serrano peppers, diced
• ½ cup cilantro, diced
• 2–3 limes, juiced
• ½ tbsp olive oil (optional)
• Salt and pepper to taste

Serve with:

• 2–3 cups homemade beans (frijoles de la olla)
• 2 zucchinis, slices ¼ inch slices
• 10 Shiitake mushrooms, sliced into ¼-inch slices
• 1 1/1 tbsp soy sauce, salsa Maggie, or liquid aminos
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp oil
• Salsa Roja o Verde

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Instructions

1. Wash and prep your vegetables. Shred the cabbage and dice the onion, tomatoes, peppers, and cilantro. Add everything to a mixing bowl and add lime juice, salt, and pepper. Mix together well.
2. Turn a griddle on high heat and add a tablespoon of oil. Season slices of zucchini with salt, pepper, and onion powder and grill on high heat for 3-4 minutes on each side or until char marks appear. Take off the heat and set aside when done.
3. To the same griddle add another tablespoon of oil. Add sliced mushrooms to the pan along with soy sauce/choice of sauce and onion powder. Cook on high heat for 3-4 minutes on each side.
4. Add homemade beans to a bowl, top with grilled zucchini, mushrooms, and a generous serving of Mexican coleslaw.

Notes

*refrigerate for up to 7 days but eat within 4 days to preserve freshness

• Prep Time: 15
• Category: Sides
• Method: No-cook
• Cuisine: Mexican