Mexican Coleslaw

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Mexican Coleslaw – Fresh, Zesty & Perfect for Every Fiesta

A crunchy cabbage salad bursting with roasted corn, juicy tomatoes, jalapeño heat, and creamy lime dressing

Introduction: A Salad That Steals the Show

Forget boring coleslaw—this Mexican Coleslaw is a flavor-packed celebration in a bowl. With crisp cabbage, sweet roasted corn, creamy lime dressing, and a kick of jalapeño, it’s the kind of side dish that elevates everything it touches. Whether you’re serving burgers, tacos, grilled steak, or burrito bowls, this salad brings freshness, texture, and bold flavor to the table.

It’s quick to make, easy to customize, and perfect for potlucks, picnics, or weeknight dinners. Plus, it’s loaded with veggies and protein-rich black beans, making it hearty enough to stand on its own.

Ingredients Breakdown

Let’s take a closer look at what makes this coleslaw so vibrant and satisfying:

Creamy Dressing:

  • Mayonnaise (1 cup)
    Rich and creamy—forms the base of the dressing.
  • Sour cream (⅔ cup)
    Adds tang and smooth texture.
  • Fresh lime juice (3 tbsp)
    Brightens the flavor and balances the richness.
  • Taco seasoning (2 tbsp)
    Adds smoky, spicy depth—use store-bought or homemade.

Optional: Add a pinch of cumin or garlic powder for extra flavor

Salad Base:

  • Tri-color coleslaw mix (1 bag, 16 oz)
    A blend of green cabbage, red cabbage, and carrots—crunchy and colorful.
  • Red bell pepper (1, diced)
    Adds sweetness and vibrant color.
  • Grape tomatoes (1½ cups, halved)
    Juicy and fresh—burst with flavor in every bite.
  • Black beans (1 can, 15.25 oz, drained and rinsed)
    Add protein and heartiness.
  • Grilled or blackened corn (1½ cups)
    Sweet and smoky—adds depth and texture.
  • Jalapeño (1, seeded and minced)
    Adds heat and zing—adjust to taste.
  • Fresh cilantro (½ cup, chopped)
    Herbaceous and bright—essential for Mexican flair.
  • Kosher salt and fresh ground black pepper (to taste)
    Balances and enhances all the flavors.

Tip: Use freshly grilled corn for maximum flavor, or char frozen corn in a skillet.

Equipment Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or spoon
  • Cutting board and knife
  • Large serving bowl
  • Refrigerator

Optional: Use a citrus juicer for easy lime squeezing.

Step-by-Step Instructions

Step 1: Make the Dressing

In a small bowl:

  • Combine 1 cup mayo, ⅔ cup sour cream, 3 tbsp lime juice, and 2 tbsp taco seasoning.

Whisk until smooth and creamy.

Optional: Taste and adjust seasoning—add more lime for tang or taco seasoning for spice.

Step 2: Prep the Veggies

In a large bowl:

  • Add 16 oz coleslaw mix, 1 diced red pepper, 1½ cups halved grape tomatoes, 1 can black beans, 1½ cups grilled corn, 1 minced jalapeño, and ½ cup chopped cilantro.

Toss gently to combine.

Tip: Pat beans and corn dry to avoid watering down the dressing.

Step 3: Combine and Chill

Pour the dressing over the salad mixture.

Gently stir until everything is evenly coated.

Season with salt and pepper to taste.

Cover and refrigerate for 30 minutes to let the flavors meld.

Optional: Garnish with extra cilantro or lime wedges before serving.

Step 4: Serve

Serve chilled as a side dish or light main.

Perfect with:

  • Chicken tacos
  • Grilled steak
  • Burgers or sliders
  • Burrito bowls
  • BBQ ribs or pulled pork

Yields:

  • 6–8 servings

Presentation Tip: Serve in a colorful bowl with tortilla chips on the side.

Serving Suggestions

Perfect for:

  • Summer cookouts
  • Taco Tuesdays
  • Potluck parties
  • Weeknight dinners

Pair with:

  • Spicy grilled meats
  • Cilantro lime rice
  • Avocado slices
  • Fresh fruit salad

Tip: Add grilled shrimp or shredded chicken to turn it into a full meal.

Variations to Try

Want to make it your own? Try these delicious twists:

Garlic Lime Coleslaw

Add minced garlic and extra lime juice to the dressing.

Avocado Coleslaw

Fold in diced avocado before serving.

Cotija Crunch

Top with crumbled cotija cheese for salty richness.

Vegan Version

Use plant-based mayo and sour cream.

Extra Spicy

Add more jalapeño or a dash of hot sauce.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 1 day in advance.
  • Refrigerate: Store in airtight container for up to 3 days.
  • Avoid Freezing: Not recommended—cabbage and dressing may separate.

Tip: Stir before serving to redistribute dressing and flavors.

Nutrition Notes (Per Serving, ~1 of 8)

  • Calories: ~220
  • Protein: ~5g
  • Carbohydrates: ~14g
  • Fat: ~16g
  • Sugar: ~4g
  • Sodium: ~300mg
  • Fiber: ~3g

This salad is:

  • Fresh and crunchy
  • Creamy and tangy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Mexican Coleslaw is more than just a side—it’s a celebration of bold flavors, fresh ingredients, and effortless prep. Whether you’re hosting a fiesta or just need a quick salad to round out dinner, it’s guaranteed to satisfy and impress.

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