Mexican Coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno, and cilantro. This simple cabbage salad is quick to come together and is the perfect side dish for burgers, chicken tacos, beef steak, and burrito bowls, making it one of my favorite salads. To prepare, mix mayo, sour cream, lime juice, and taco seasoning in a small bowl. In a large bowl, combine coleslaw mix, red pepper, tomatoes, black beans, corn, jalapeno, and cilantro. Stir in the mayo mixture, season with salt and pepper, and refrigerate for 30 minutes to meld the flavors. Enjoy this vibrant and delicious coleslaw as a fresh and flavorful addition to your meals.
Mexican Coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno, and cilantro. This simple cabbage salad is quick to come together and is the perfect side dish for burgers, chicken tacos, beef steak, and burrito bowls, making it one of my favorite salads. Below are the ingredients you'll need to create this vibrant dish.
INGREDIENTS
- Mayo: 1 cup, for the creamy base of the dressing.
- Sour Cream: 2/3 cup, adding tanginess to the dressing.
- Fresh Lime Juice: 3 tablespoons, providing a zesty kick.
- Taco Seasoning: 2 tablespoons, for a burst of Mexican flavors.
- Tri-Color Coleslaw Mix: 1 bag (16 oz), a mix of shredded cabbage and carrots.
- Red Pepper: 1, diced for a pop of color and crunch.
- Grape Tomatoes: 1 1/2 cups, halved for juiciness.
- Black Beans: 1 can (15.25 oz), drained and rinsed, adding protein and texture.
- Grilled or Blackened Corn: 1 1/2 cups, for a smoky sweetness.
- Jalapeno: 1, seeded and minced for a spicy kick.
- Fresh Cilantro: 1/2 cup, chopped for freshness.
- Kosher Salt and Fresh Ground Black Pepper: To taste, for seasoning.
INSTRUCTIONS
- Step 1:
- In a small bowl, mix 1 cup of mayo, 2/3 cup of sour cream, 3 tablespoons of fresh lime juice, and 2 tablespoons of taco seasoning until well combined.
- Step 2:
- In a large bowl, combine 1 bag (16 oz) of tri-color coleslaw mix, 1 diced red pepper, 1 1/2 cups of halved grape tomatoes, 1 can (15.25 oz) of drained and rinsed black beans, 1 1/2 cups of grilled or blackened corn, 1 seeded and minced jalapeno, and 1/2 cup of chopped fresh cilantro.
- Step 3:
- Gently stir in the mayo/sour cream mixture until all ingredients are well coated. Season with kosher salt and fresh ground black pepper to taste.
- Step 4:
- Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld together before serving.
Serving and Storage Tips
- Serve the Mexican coleslaw chilled, as a side dish for burgers, chicken tacos, beef steak, or burrito bowls.
- For added crunch, top with a handful of crushed tortilla chips just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Stir the coleslaw before serving again to redistribute the dressing.
Helpful Notes
- If you prefer a less spicy coleslaw, reduce the amount of jalapeno or omit it entirely.
- Fresh lime juice adds a zesty flavor, but bottled lime juice can be used in a pinch.
- Feel free to add other vegetables such as shredded carrots or sliced radishes for extra color and texture.
Tips from Well-Known Chefs
- Chef Rick Bayless: "Using fresh, high-quality ingredients will make your coleslaw shine."
- Chef Aarón Sánchez: "Don't be afraid to adjust the seasoning to your taste. A little extra lime juice or taco seasoning can really elevate the dish."
- Chef Pati Jinich: "Grilling the corn before adding it to the coleslaw adds a smoky depth of flavor that complements the other ingredients beautifully."