Easy Mexican Coleslaw

Easy Mexican coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno, and cilantro. This simple cabbage salad is so quick to prepare and is the perfect side dish for burgers, chicken tacos, sour cream chicken enchiladas, and chicken burritos, making it one of my favorite salads. This dish can be prepared either the morning of or up to 24 hours in advance and stored in an airtight container in the fridge. The dressing will become slightly thinner as the slaw and tomatoes exude moisture. If you like this recipe, try creamy pea salad, ramen noodle salad, black bean and corn salad, and cucumber tomato salad.

Ingredients Needed

• Mayonnaise: I prefer Dukes’s mayo
• Sour cream: preferably full-fat
• Limes: for juice
• Taco seasoning: for more flavor, make it homemade
• Vegetables: coleslaw mix, red bell pepper, grape tomatoes, corn, and jalapeno
• Cilantro: fresh, of course
• Kosher salt: to taste
• Freshly ground black pepper: to taste

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How to Make Mexican Coleslaw

Step 1:

First, stir together the mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.

Step 2:

Next, add the coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro in a large bowl.

Step 3:

Gently stir in the mayonnaise mixture.

Step 4:

Finally, cover and refrigerate for 30 minutes to let all the delicious flavors meld together.

Recipe Tips

• Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
• Greek yogurt can be substituted for mayonnaise.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and tossing it every couple of minutes. Do not use any oil. You can also use canned corn, but drain well.

Storage and Make Ahead

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They will not be as crisp and crunchy, but they will still be delicious.
• Prepare the dish either the morning of or up to 24 hours in advance and store it in an airtight container in the fridge. The dressing will become slightly thinner as the slaw and tomatoes exude moisture, but you can stir in a little more mayo.

This is a dependable, delicious recipe that you can feel great about feeding your family. What are you waiting for? Put the ingredients for this recipe on your shopping list today. Your family and friends will be singing your praises.

Mexican coleslaw brings vibrant Tex-Mex flavors to the traditional cabbage salad, creating a colorful side dish that perfectly complements your favorite Mexican-inspired meals. This refreshing slaw combines crisp cabbage with juicy tomatoes, sweet roasted corn, spicy jalapeños, and fresh cilantro – all tossed in a creamy, tangy dressing with a hint of taco seasoning. Ready in just twenty minutes, this versatile recipe offers the perfect balance of textures and flavors that brighten up everything from tacos to burgers, making it an ideal accompaniment for summer gatherings, family dinners, and potluck celebrations.

I discovered this recipe while searching for the perfect side dish for taco night that wasn't the usual rice and beans. The vibrant colors and flavors were such a hit with my family that it's now requested whenever we have Mexican food. It's become my go-to contribution for neighborhood potlucks, where it always disappears quickly and prompts requests for the recipe!

Ingredients and Selection Tips

• Coleslaw Mix: Pre-shredded saves valuable prep time; choose a mix with purple and green cabbage for visual appeal
• Corn: Roasted or blackened adds smoky depth; frozen corn works well when blackened in a dry skillet
• Jalapeño: Remove seeds and membranes for milder heat or leave some in for extra spice
• Grape Tomatoes: Their firm texture holds up well in the slaw; halve them for easier eating
• Cilantro: Fresh is essential for authentic flavor; substitute with parsley if you're in the cilantro-averse camp
• Taco Seasoning: Store-bought works perfectly, but homemade allows you to customize the flavor profile

Detailed Cooking Instructions

Step 1:

Begin by preparing the dressing, which allows the flavors to meld while you assemble the other ingredients. In a medium bowl, combine ½ cup mayonnaise, ¼ cup sour cream, the juice of 1 large lime (about 2 tablespoons), and 1 tablespoon taco seasoning. Whisk until completely smooth and well-blended, creating a creamy base with a beautiful light orange hue.

Step 2:

Taste the dressing and adjust the seasonings if necessary, adding a pinch of salt and freshly ground black pepper to enhance the flavors. The dressing should have a tangy, zesty profile with distinct Mexican notes from the taco seasoning. Set aside while you prepare the vegetables.

Step 3:

If using fresh corn, prepare it by roasting in a dry skillet over medium-high heat. Add 1 cup of corn kernels (fresh or frozen) to a large nonstick skillet and cook for 5-7 minutes, stirring occasionally, until the kernels develop charred spots. This step adds a delicious smoky element that elevates the entire salad. Allow the corn to cool completely before adding to the slaw.

Step 4:

In a large mixing bowl, combine one 14-ounce package of pre-shredded coleslaw mix, 1 diced red bell pepper, 1 cup halved grape tomatoes, 1 cup of the cooled roasted corn, and 1 finely diced jalapeño (seeds and membranes removed for less heat). The variety of vegetables creates a vibrant, colorful base with multiple textures.

Step 5:

Add ¼ cup chopped fresh cilantro to the vegetable mixture, distributing it evenly throughout. The cilantro adds bright, herbaceous notes that are characteristic of Mexican cuisine and complement the other ingredients perfectly.

Step 6:

Pour the prepared dressing over the vegetable mixture, starting with about three-quarters of it. Using two large spoons or tongs, gently toss the slaw until all ingredients are evenly coated with dressing. Add more dressing as needed until the slaw reaches your preferred level of creaminess, being careful not to overdress which can make the slaw soggy.

Step 7:

Taste the finished slaw and adjust the seasoning if necessary, adding additional salt, pepper, lime juice, or even a sprinkle of extra taco seasoning to achieve the perfect flavor balance. The slaw should taste bright, fresh, and vibrant with a pleasant hint of spice.

Step 8:

For the best flavor development, cover the slaw and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the cabbage to slightly soften from the dressing, creating a more cohesive and flavorful final dish.

Step 9:

Just before serving, give the slaw another gentle toss to redistribute the dressing that may have settled at the bottom of the bowl. This ensures every serving has the perfect balance of vegetables and dressing.

Step 10:

Transfer to a serving bowl and garnish with additional cilantro leaves and a sprinkle of taco seasoning for visual appeal. Serve cold as a refreshing complement to your main dish.

I discovered these tips through trial and error when perfecting this recipe. Once, I made the slaw immediately before serving without allowing it to rest, and the flavors hadn't fully developed. Now I always prepare it at least 30 minutes ahead for the best taste experience.

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The first time I brought this coleslaw to a neighborhood barbecue, I was slightly nervous about how it would be received alongside the traditional versions. To my delight, it was the first side dish to disappear completely! What makes this recipe special is how it transforms familiar ingredients into something unexpected yet completely approachable. The combination of crisp vegetables, creamy dressing, and Mexican-inspired seasonings creates a refreshing alternative to heavier sides typically served with grilled foods. While it's perfect for casual outdoor gatherings, I've found it equally at home on our dinner table alongside enchiladas or as a topping for fish tacos. The versatility of this coleslaw has made it one of my most reliable recipes – one I'm confident will become a staple in your recipe collection as well.

Frequently Asked Questions

→ Can I make this Mexican coleslaw ahead of time?

Yes! You can prepare this coleslaw up to 24 hours in advance. For best results, store the dressing separately from the vegetables and combine them 30 minutes before serving. This prevents the slaw from becoming too soggy while still allowing the flavors to blend.

→ How can I make this recipe dairy-free?

To make this coleslaw dairy-free, substitute the sour cream with dairy-free yogurt (such as coconut yogurt) or additional mayonnaise. You can also use vegan mayonnaise to make the recipe completely plant-based.

→ What main dishes pair well with this Mexican coleslaw?

This versatile slaw works beautifully with grilled chicken, fish tacos, pulled pork, or carne asada. It also makes a perfect topping for burgers or sandwiches. For a vegetarian meal, serve it alongside black bean burgers or vegetable enchiladas.

→ Is there a way to reduce the calories in this recipe?

Yes! You can lighten up this coleslaw by using Greek yogurt in place of both the mayonnaise and sour cream. Light mayonnaise and light sour cream are also good options. These substitutions will significantly reduce the calories while maintaining a creamy texture.

→ What can I substitute for cilantro if I don't like the taste?

If you're not a fan of cilantro, fresh flat-leaf parsley makes a good substitute. While it won't provide the same distinctive flavor, it will add a fresh herbal note. You could also try a smaller amount of fresh oregano or even some chopped green onions for a different but complementary flavor.