Low-Carb Gluten-Free Mexicali Cole Slaw Recipe

Low-Carb, Gluten-Free

Low-Carb Gluten-Free Mexicali Cole Slaw

Low-Carb Gluten-Free Mexicali Cole Slaw

Introducing the CarbSmart Low-Carb Gluten-Free Mexicali Cole Slaw recipe, which is a delicious and healthy side dish that will satisfy your taste buds and your dietary needs. This recipe incorporates the delicious and spicy flavors of Mexico or Latin America with one of CarbSmart’s convenient spice blends, making it a perfect complement to any meal. Not only is this dish low in carbohydrates, but it is also gluten-free, making it suitable for those with gluten sensitivities or those who follow a gluten-free diet. You can easily store this cole slaw in the refrigerator for several days, making it a convenient and tasty option for any occasion.


Low-Carb Gluten-Free Mexicali Cole Slaw

The low carb Mexicali Cole Slaw super side dish now with the delicious spicy taste of Mexico or Latin America! Using one of CarbSmart’s handy spice blends, you can liven up your meal and satisfy the whole family. Cole slaw will keep covered in the refrigerator for several days.

  • Author: Di Bauer
  • Yield: 8 1x
  • Category: Low-Carb, Gluten-Free


Units Scale
  • 1 16ounce package cole slaw mix
  • 1/2 bell pepper, julienned (***See note.)
  • 1 cup julienned jicama
  • 1/4 cup finely diced sweet onion
  • 1/2 to 1 cup plain yogurt (to taste)
  • 1/4 teaspoons ground Mexican Spice Blend or Latin Spice Blend (to taste)
  • 1/8 teaspoons salt (to taste)
  • 1 pinch freshly ground black pepper (to taste)
  • Jalapeno peppers, diced (optional)


  1. Combine all ingredients in a medium mixing bowl.
  2. Toss to combine the vegetables and spices completely and thoroughly coat them with the yogurt.
  3. Serve at once or cover and put in the refrigerator to serve cold. (I prefer cold.)


All bell peppers taste just about the same. A red or orange bell pepper would be the prettiest in this cole slaw; a green bell pepper would be the cheapest.

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More Low-Carb Side Dish recipes.

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