Enjoy the bounty of fresh Ontario produce in this colourful coleslaw dressed in Mexican flavours – a guaranteed crowd-pleaser. For a spicy, smoky flavour, add 2 tsp (10 mL) minced chipotle in adobo sauce to the dressing.

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Servings: 6 to 8

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  • 1/3 cup (75 mL) light mayonnaise
  • 2 tbsp (25 mL) cider vinegar
  • 1 tbsp (15 mL) fresh lime juice
  • 1/2 tsp (2 mL) each ground cumin and salt
  • 2 corn or whole wheat tortillas (small)
  • Chili powder
  • 5 cups (1.25 L) shredded Ontario Green Cabbage
  • 1 cup (250 mL) cooked Ontario Corn kernels
  • 1 Ontario Field Tomato, seeded and chopped
  • 1 Ontario Carrot, grated
  • 1/4 cup (50 mL) each sliced Ontario Red Onion and Ontario Radishes
  • 1/4 cup (50 mL) chopped fresh Ontario Coriander
  • Ontario Leaf, Boston or Bibb Lettuce leaves


In small bowl or measuring cup, whisk together mayonnaise, vinegar, lime juice, cumin and salt.

Lightly brush one side of tortillas with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on High for 1 minute and 30 seconds or until crisp.

In large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and coriander; toss with dressing. Line serving platter with lettuce leaves. Top with slaw; garnish with chili tortilla strips.

Tip: You will need about one-third of a green cabbage to make 5 cups (1.25 L) shredded.

Nutritional information

1 Serving (When recipe serves 8):

  • PROTEIN: 2 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 15 grams
  • CALORIES: 96