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Mexican coleslaw is my trusted go-to salad for adding color and a bold punch of flavor to a meal. When you want something that brings together creamy richness, crisp veggies, and spicy zest without much fuss, this salad fits the bill beautifully. Whenever we fire up the grill or pile up tacos for dinner, I find myself tossing this together—it disappears faster than anything else on the table.
The first time I made this for a family barbecue, I barely got a spoonful myself before it was gone. That big bowl was scraped clean in no time and now everyone begs me to bring it to gatherings.
Ingredients
- Mayonnaise: gives the base a creamy rich texture look for real egg mayo with a fresh date
- Sour cream: adds tang and thickens the dressing choose full fat for best flavor
- Fresh lime juice: wakes up the flavors and prevents the salad from tasting heavy pick a lime that is heavy for its size
- Taco seasoning: brings the classic Mexican flavor try homemade or a low sodium store version
- Tri color coleslaw mix: makes prep easy with vibrant green red and white cabbage already shredded grab a bag with bright crisp shreds
- Red pepper: adds sweetness and crunch find one that feels firm and glossy
- Grape tomatoes: offer juicy pops and sunny color they should look plump and tight skinned
- Black beans: lend protein and earthiness rinse and drain well for the best texture
- Grilled or blackened corn: brings a hint of smoke and sweetness canned works in a pinch but char fresh corn if you can
- Jalapeno: gives the salad a little heat choose a glossy deep green pepper for more spice leave the seeds out if milder is preferred
- Chopped fresh cilantro: offers a signature herbal lift go for bright green bunches without mushy stems
- Kosher salt and black pepper: finish the salad with seasoning use coarse salt for better taste and fresh cracked pepper if possible
Instructions
- Mix the Dressing:
- In a small bowl combine mayonnaise sour cream fresh lime juice and taco seasoning Stir with a whisk or fork until the mixture is silky and uniform Taste and adjust the lime or seasoning if you want it tangier or spicier
- Prepare the Veggies:
- In a large mixing bowl add the tri color coleslaw mix diced red pepper halved grape tomatoes drained black beans grilled or blackened corn finely minced jalapeno and chopped cilantro Gently toss the vegetables together so each bite has a little of everything
- Dress and Combine:
- Spoon the creamy mayo and sour cream dressing over the vegetable mix Use a spatula to fold the dressing in trying not to crush the vegetables Stir just until everything is nicely coated and the colors are even
- Season and Chill:
- Sprinkle in kosher salt and black pepper tasting as you go to avoid over seasoning Cover the bowl with plastic wrap or a tight lid and place in the refrigerator for at least thirty minutes This lets all the flavors meld into one bright zesty salad
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I never get tired of tasting the bright squeeze of lime in every bite The grilled corn makes it impossible to stop snacking on this salad Once my niece helped dice the tomatoes and now it is her ‘specialty’ dish at family dinners
Storage Tips
Mexican coleslaw keeps its crunch for up to three days when chilled in an airtight container If the salad gets watery just give it a quick toss before serving For longer freshness store the dressing and veggies separately and combine before guests arrive
Ingredient Substitutions
If you are out of tri color mix any shredded cabbage or broccoli slaw will make a good base Greek yogurt works as a lighter swap for sour cream Feel free to leave out jalapeno or swap it for milder poblano pepper If you prefer a vegan version use plant based mayo and sour cream
Serving Suggestions
Spoon this coleslaw onto chicken tacos fish tacos or flank steak for a burst of color and creamy crunch It is also the perfect topper for burrito bowls or inside wraps Try loading it up next to grilled sausages or even a veggie burger
Cultural and Historical Context
Cabbage salads pop up throughout Mexican and Tex Mex cooking often as a bright topping for tacos or tostadas The addition of beans and roasted corn along with creamy dressing gives this version a more American flair but it draws inspiration from the street food stands and family picnics of Mexico
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This vibrant salad is sure to become a favorite at every cookout or taco night. With easy prep and bold flavor, it is perfect for any crowd.
Frequently Asked Questions
- → How spicy is this Mexican coleslaw?
The jalapeno adds a gentle kick, but you can adjust or omit it for your preferred spice level.
- → Can I make this salad ahead of time?
Yes, chill for at least 30 minutes before serving to blend flavors; it's best within one day for crunch.
- → What can I serve with this coleslaw?
It's delicious alongside tacos, burgers, grilled chicken, steak, or as a topping for burrito bowls.
- → Can I substitute the mayo or sour cream?
Greek yogurt works as a lighter alternative, or use dairy-free versions if needed for dietary needs.
- → Is this salad vegetarian?
Yes, it is vegetarian-friendly and packed with veggies and beans for a satisfying bite.