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Mexican Coleslaw Recipe

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4 from 15 reviews

This vibrant Mexican Coleslaw combines crunchy pre-shredded cabbage and carrots with bold flavors from jalapenos, black beans, and fire-roasted corn, all tossed in a creamy, tangy dressing infused with taco seasoning and fresh lime juice. It’s a refreshing, zesty side dish perfect for summer gatherings or as a topping for tacos and grilled meats.

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

  • 20 ounce (2 10-ounce) bags pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, 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

  1. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper until the mixture is smooth and well combined. This flavorful dressing forms the base of the slaw and imparts a creamy, tangy, and mildly spicy taste.
  2. Combine the Vegetables: 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, and chopped fresh cilantro. These ingredients create a vibrant and texturally diverse slaw.
  3. Toss with Dressing: Pour the prepared dressing over the vegetable mixture. Using a large spoon, stir thoroughly to coat all the ingredients evenly in the dressing, ensuring each bite has the perfect balance of flavor and creaminess.
  4. Chill to Meld Flavors: Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling step allows the dressing to meld with the vegetables, enhancing the overall taste and giving the slaw a refreshing coolness.
  5. Serve and Garnish: Transfer the chilled slaw to a serving bowl and garnish with additional chopped fresh cilantro to add color and extra freshness. Serve cold as a side dish or topping.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the vegetables may soften as they absorb more dressing over time.
  • Make Ahead: For best texture, prepare the dressing and vegetables separately and refrigerate up to 1 day in advance. Combine them about 30 minutes before serving to maintain crunch and flavor.
  • Tips: If using frozen corn, thaw and drain well to avoid a watery slaw.
  • Add extra heat by mixing in a chopped chipotle pepper or a splash of your favorite hot sauce.
  • Chilling the slaw for at least 30 minutes before serving improves flavor melding and texture.
  • Short on time? It can be served immediately after mixing, although chilling enhances taste and crunch.

Find it online: https://flavorspath.com/mexican-coleslaw-recipe/