Mexican Coleslaw Recipe

Introduction

This Mexican Coleslaw is a vibrant and flavorful side dish perfect for summer gatherings or taco nights. Combining creamy dressing with fresh vegetables and a hint of spice, it’s both refreshing and satisfying. Ready in just 15 minutes, it’s an easy crowd-pleaser that adds a tasty twist to traditional coleslaw.

Ingredients

• 1 cup mayonnaise
• ⅔ cup sour cream
• 3 Tbsp lime juice
• 2 Tbsp taco seasoning
• 1 (16-oz) bag tri-color coleslaw
• 1 red bell pepper, diced
• 1 (10-oz) can Rotel diced tomatoes and green chiles, drained
• 1 (11-oz) can corn kernels, drained
• 1 (15-oz) can black beans, drained and rinsed
• 1 jalapeno pepper, seeded and finely chopped
• ½ cup chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, stir together the mayonnaise, sour cream, lime juice, and taco seasoning until well combined.
2. Step 2: Add the tri-color coleslaw mix, diced red bell pepper, drained Rotel tomatoes and green chiles, black beans, corn kernels, chopped jalapeno, and fresh cilantro to the bowl.
3. Step 3: Toss all the ingredients gently to coat the vegetables evenly in the creamy dressing.
4. Step 4: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

• For extra crunch, add thinly sliced green onions or shredded jicama.
• Adjust the heat by adding more or less jalapeno pepper, or substitute with mild green chilies if preferred.
• Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
• Prepare the coleslaw a few hours ahead to deepen the flavors, but add fresh cilantro just before serving to maintain brightness.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving, as some liquid may separate. This dish is best served cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw vegan?

Yes, substitute the mayonnaise and sour cream with vegan alternatives like plant-based mayo and coconut yogurt to keep the creamy texture while making it vegan-friendly.

What can I serve with Mexican Coleslaw?

This coleslaw pairs wonderfully with grilled meats, tacos, burritos, or as a topping for sandwiches. It also works well as a refreshing side for barbecue dishes.

Mexican Coleslaw Recipe

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★★★★★

4.7 from 129 reviews

A vibrant and flavorful Mexican Coleslaw featuring a zesty blend of mayonnaise, sour cream, lime juice, and taco seasoning, combined with crunchy tri-color coleslaw mix, fresh vegetables, and beans. Perfect as a side dish or a topping for Mexican meals, this coleslaw offers a refreshing twist with a hint of spice.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1 cup mayonnaise
• 2/3 cup sour cream
• 3 Tbsp lime juice
• 2 Tbsp taco seasoning

Salad

• 1 (16-oz) bag tri-color coleslaw mix
• 1 red bell pepper, diced
• 1 (10-oz) can Rotel diced tomatoes and green chiles, drained
• 1 (11-oz) can corn kernels, drained
• 1 (15-oz) can black beans, drained and rinsed
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup chopped fresh cilantro

Instructions

1. Prepare the Dressing: In a large bowl, stir together the mayonnaise, sour cream, lime juice, and taco seasoning until smooth and well combined, creating a creamy and flavorful dressing base.
2. Add the Salad Ingredients: To the dressing, add the tri-color coleslaw mix, diced red bell pepper, drained Rotel diced tomatoes and green chilies, drained corn kernels, drained and rinsed black beans, finely chopped jalapeno pepper, and chopped fresh cilantro.
3. Toss the Salad: Gently toss all the ingredients together until the vegetables and beans are fully coated with the dressing, ensuring an even distribution of flavors throughout the coleslaw.
4. Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes. This chilling time allows the flavors to meld and the coleslaw to crisp up for optimum taste and texture.

Notes

• For less heat, remove all seeds from the jalapeno or substitute with a milder pepper.
• Make sure to drain canned ingredients well to prevent the coleslaw from becoming watery.
• This coleslaw can be made a few hours in advance and stored refrigerated for up to 24 hours.
• Garnish with additional fresh cilantro or a squeeze of lime juice just before serving for enhanced freshness.

Keywords: Mexican coleslaw, tri-color coleslaw, Mexican salad, creamy coleslaw, spicy coleslaw, side dish, taco seasoning, black beans salad