This post may include affiliate links. Read our disclosure policy for more information.
Skinny Mexican Coleslaw: A Healthy Side Dish. A healthy alternative to traditional rice and beans. It’s mildly spicy, low in calories and goes perfectly with any Mexican meal or as a topping for tacos.
A few weeks ago the hubby was told by his doctor that he had to change his diet, he needed to cut back on the carbs, sugars and fats. This has been pretty rough on him since he loves his meat and potatoes so much. I made this same change a couple of years ago, mine was more for vanity reasons than anything else, however I still remember how hard the change was.
A few days after getting the news we were invited out to dinner by some good friends to our favorite Mexican restaurant. My instinct was to say no, this diet was new and I knew how difficult making the change is, especially when you’re faced with your favorite carb filled dishes and blended margaritas. He on the other hand felt it wouldn’t be a problem, so we went.
Soon after being seated, he realized that this was going to be more difficult than he thought. The bowl of chips and salsa was just the beginning. The menu, as vast as it was, held very few options and the options that they did offer were served with carb-filled sides. And unsweetened tea, that just doesn’t taste as good with Mexican food as a margarita.
My husband loves Mexican food and when I saw how limited his choices were I decided that I needed to create some recipes so he wouldn’t miss out on his favorite cuisine.
Mexican Coleslaw
A healthy alternative to traditional rice and beans. It’s mildly spicy, low in calories and goes perfectly with any Mexican meal or as a topping for tacos.
Author: Robin | Fluster Buster
Recipe type: Side Dish
Cuisine: Mexican
Yields: 8 servings
Ingredients
- ½ head cabbage, shredded
- ½ head red cabbage, shredded
- 1 jalapeno, diced
- 4 green onions, diced
- ½ cup cilantro, rough chopped
- ¼ cup low-fat mayonnaise
- ¼ cup low-fat sour cream
- 2 tablespoons lime juice
- 1 tablespoons Sriracha
- ¼ teaspoon cumin
- salt
Instructions
- In a large bowl, combine cabbage, jalapeno, onion, and cilantro.
- In a small bowl mix together mayonnaise, sour cream, lime juice, Sriracha, cumin and salt.
- Toss cabbage with the dressing and refrigerate 1 hour before serving.
Don’t forget your printable coupons to save even more.
What healthy side dishes do you serve with Mexican food?
Bust the Fluster by using the right tools:
- Ioven Silicone Spatulas
- Lipper International Salad Servers, Acacia
- Onesource 8-Piece Stainless Steel Measuring Cup and Measuring Spoon Set
- Lipper International Salad Bowl, Acacia
- Anchor Hocking Glass Bowl Set – 10 pcs
- OXO Good Grips 11-Inch Balloon Whisk
- OXO Good Grips 11-Inch Balloon Whisk
- Excelsteel Cook Pro Salad Spinner, 4-1/2-Quart
- OXO Good Grips Professional 6-1/2-Inch Santoku Knife
 |
 |
 |
Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information.
What a nice alternative to the mayo-heavy summertime salads! Thanks for the recipe! -Marci @ Stone Cottage Adventures