Looking for a fun twist on classic coleslaw? Meet Mexican Coleslaw. It’s zesty, colorful, and bursting with flavor—thanks to a mix of lime, cilantro, taco seasoning, and veggies. This recipe is all about combining crisp cabbage with bold, Mexican-inspired ingredients for a dish that’s fresh, tangy, and just a little spicy. Oh, and did I mention how easy it is to make? Whether you’re hosting a backyard barbecue or whipping up a quick taco night, this coleslaw is the perfect sidekick.
What You’ll Need to Know
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 12 (but you can easily adjust!)
This recipe is no-fuss and beginner-friendly—no cooking required. Got a big crowd? Just double the ingredients. Hosting a smaller dinner? Cut the recipe in half. Either way, it’s a breeze.
Tools You’ll Need:
- Large mixing bowl
- Small bowl (for the dressing)
- Measuring cups and spoons
- Sharp knife and cutting board
Pro Tip: No mixing bowl? Use a clean pot or storage container. And if you don’t have a whisk, just grab a fork!
Make It Ahead:
Want to save time? Prep the veggies and dressing ahead of time, but don’t mix them together until you’re ready to serve. This keeps the cabbage nice and crunchy.
Ingredients You’ll Need
Here’s everything you’ll need to make Mexican Coleslaw:
- 1 (14-ounce) bag of coleslaw mix (or about 6–7 cups of shredded cabbage)
- ½ cup red bell pepper, diced
- ½ cup black beans, rinsed and drained
- ½ cup corn, grilled or charred in a skillet
- ½ cup fresh cilantro, chopped
- 1 jalapeño, minced (use more or less depending on your spice tolerance)
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1½ tablespoons taco seasoning
- 2 tablespoons lime juice
Swaps & Tips:
- No coleslaw mix? Shred your own cabbage—mix green and red for extra color!
- No fresh corn? Use frozen or canned. Want bold flavor? Char it in a skillet.
- Don’t have taco seasoning? Make your own with chili powder, cumin, paprika, and a touch of garlic powder.
- Want a lighter dressing? Swap out mayo for Greek yogurt.
- Not a fan of heat? Skip the jalapeño or use a mild chili pepper instead.
How to Make Mexican Coleslaw (Step-By-Step)
Ready to dive in? Let’s make this easy, vibrant side dish together.
- Start with the Veggies
Grab a large mixing bowl and toss in the coleslaw mix, red bell pepper, black beans, grilled corn, fresh cilantro, and minced jalapeño. It should already look like a party in a bowl—with pops of red, green, and golden corn. - Whip Up the Dressing
In a separate small bowl, mix mayonnaise, sour cream, taco seasoning, and lime juice. Give it a good whisk (or stir with a fork). Taste and tweak: need more tang? Add lime. Want more spice? Sprinkle in extra taco seasoning. - Combine the Magic
Pour the creamy dressing over the veggie mix. Toss everything gently until it’s all coated. You’re looking for creamy, but not soggy. - Serve or Chill
Serve it right away if you’re short on time—hello, crispiness! Or, cover it up and let it chill in the fridge for about 30 minutes. (This helps the flavors blend together beautifully.)
Customize Your Coleslaw
Want to make this recipe your own? Here are some easy ways to tweak it:
- Lighten it up: Use low-fat sour cream or swap the mayo for Greek yogurt.
- Boost the spice: Add extra jalapeño or a pinch of cayenne pepper.
- Make it fancy: Top with crumbled queso fresco, avocado slices, or a sprinkle of cotija cheese before serving.
How to Serve It
This coleslaw pairs perfectly with just about anything. Here are some pairing ideas:
- Tacos (chicken, beef, shrimp—you name it)
- Grilled chicken or steak
- Mexican rice or refried beans
- Chips and guacamole (because why not?)
Serving tip: Use a bright, colorful bowl for presentation. The vibrant colors of this salad will pop!
Storing Leftovers
Got extras? No problem. Store leftover coleslaw in an airtight container in the fridge for up to 3 days. Just keep in mind that the veggies will soften the longer it sits. Pro tip? Fresh is best!
Freezing? Not this time. Cabbage doesn’t freeze well—it gets mushy and watery after thawing.
Make It Your New Favorite Side!
Mexican Coleslaw is one of those dishes you’ll find yourself making again and again. It’s quick, it’s customizable, and it works for any occasion—think Taco Tuesday, summer barbecues, or even weeknight dinners. Give it a try, and don’t be afraid to add your own spin. After all, recipes are just a guide—you’re the boss in the kitchen. Enjoy!
PrintMexican Coleslaw Recipe
Mexican Coleslaw is a vibrant, creamy, and zesty salad that combines crunchy coleslaw mix, grilled corn, black beans, and a tangy taco-seasoned dressing. Perfect as a side dish for tacos, barbecues, or potlucks, this easy-to-make recipe is packed with bold flavors and colorful ingredients that will brighten up any meal!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes
- Yield: 12 1x
- Category: Side Dish
- Cuisine: Mexican-Inspired
Ingredients
Salad:
- 14-ounce bag coleslaw mix (or 6–7 cups shredded cabbage)
- ½ cup red bell pepper, diced
- ½ cup black beans, drained and rinsed
- ½ cup corn (grilled or skillet-charred for extra flavor)
- ½ cup fresh cilantro, chopped
- 1 jalapeño, minced (adjust for spice level)
Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1½ tablespoons taco seasoning
- 2 tablespoons lime juice (freshly squeezed for best flavor)
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the coleslaw mix, diced red bell pepper, black beans, charred corn, chopped cilantro, and minced jalapeño. Toss gently to distribute the ingredients evenly. The bowl should look colorful and fresh!
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, taco seasoning, and lime juice until smooth and creamy. Taste and adjust seasoning if needed—add more lime juice for tang or taco seasoning for spice.
- Combine & Toss: Pour the dressing over the salad mixture. Using tongs or a large spoon, toss everything together until the vegetables are well-coated in the creamy dressing.
- Serve or Chill: Serve immediately for maximum crunch or refrigerate for 30 minutes to allow the flavors to meld together. If refrigerated, give it a quick toss before serving to redistribute the dressing.
Notes
Serving Suggestions:
- Serve as a refreshing side dish for tacos, grilled meats, or barbecue meals. It also works great as a topping for pulled pork sandwiches or fish tacos!
Tips & Tricks:
- For extra flavor, grill fresh corn on an open flame before adding it to the salad.
- Adjust spice levels by adding more or less jalapeño or taco seasoning based on your preference.
- Use freshly squeezed lime juice—it makes all the difference in taste!
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage will soften slightly over time but will still be flavorful.
- This dish is best served cold or at room temperature—no reheating necessary!
