Mexican Coleslaw Recipe
This vibrant Mexican Coleslaw is a refreshing, zesty salad featuring a creamy dressing made with mayonnaise, sour cream, and taco seasoning. Hearty ingredients like black beans, fire-roasted corn, jalapeno, and fresh cilantro blend beautifully with a crisp coleslaw mix of shredded cabbage and carrots for a perfect balance of flavors and textures. Ideal as a side dish for Mexican-themed meals or as a standalone light lunch, this coleslaw is easy to prepare and can be made ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Slaw Mix
- 20 ounce (2 10-ounce) bags pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage)
- 1 cup diced red bell pepper
- 15.25 ounce can black beans, drained and rinsed
- 14.75 ounce can fire-roasted corn, drained
- 3 tablespoons minced fresh jalapeno pepper, veins and seeds removed
- ⅓ cup chopped fresh cilantro plus additional for garnish
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper until smooth and well combined.
- Combine the slaw ingredients: In a large mixing bowl, add the pre-shredded coleslaw mix, diced red bell pepper, drained black beans, drained fire-roasted corn, minced jalapeno pepper, chopped fresh cilantro, and the prepared dressing. Stir thoroughly with a large spoon until all ingredients are evenly coated with the dressing.
- Chill the coleslaw: Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This chilling step allows the flavors of the dressing to meld with the vegetables, enhancing taste while maintaining a refreshing texture.
- Serve: After chilling, transfer the coleslaw to a serving bowl and garnish with additional chopped fresh cilantro. Serve cold for best flavor and crunch.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Expect the vegetables to soften as they absorb more dressing over time.
- Make Ahead: For optimal texture, prepare the dressing and veggies separately up to 1 day in advance, refrigerate each, and toss them together about 30 minutes before serving to keep the slaw crunchy and flavors well blended.
- Tip: If using frozen corn, thaw and drain thoroughly to avoid a watery slaw.
- Flavor Boost: Add heat by incorporating a chopped chipotle pepper or a splash of your favorite hot sauce.
- Serving: Chilling for at least 30 minutes before serving makes the slaw extra refreshing and flavorful.
Find it online: https://flavorspath.com/mexican-coleslaw-recipe-2/
