Mexican Coleslaw Recipe

If you’re craving a crisp, colorful side dish that instantly brightens up your table, Mexican Coleslaw is about to become your new go-to recipe. This vibrant salad brings together a satisfying crunch, zesty lime dressing, and bold Southwestern flavors—all in just 15 minutes. Whether you’re pairing it with tacos, BBQ, or enjoying it straight from the bowl, Mexican Coleslaw earns a permanent spot on any menu. Get ready for a tangy, creamy, utterly irresistible coleslaw with a delicious twist!

Ingredients You’ll Need

The beauty of Mexican Coleslaw comes from fresh, simple ingredients that each bring something special. From the crunch of slaw mix to the brightness of cilantro and the creamy dressing, every part plays its role for flavor, color, and texture.

• Coleslaw mix: A 14-ounce bag makes prep effortless and gives you a crunchy cabbage base.
• Red pepper: Diced for color and a bite of sweetness that brightens the salad.
• Black beans: Drained and rinsed, they bring earthiness and protein to every forkful.
• Corn: Grilled or skillet-charred, corn adds sweetness and a lovely smokiness.
• Chopped cilantro: This fresh herb ties the entire dish together with a pop of citrusy flavor.
• Jalapeño: Minced finely, it brings just enough heat—add more or less to taste.
• Mayonnaise: The creamy foundation for the dressing, balancing out the tang.
• Sour cream: Adds richness and a little extra tanginess to the mix.
• Taco seasoning: Just 1 1/2 tablespoons is all you need for that instantly recognizable punch of flavor.
• Lime juice: Two tablespoons of lime bring everything together with zingy freshness.

How to Make Mexican Coleslaw

Step 1: Mix the Vegetables

In a large bowl, toss together the coleslaw mix, red pepper, black beans, corn, cilantro, and jalapeño. This step is all about building a gorgeous rainbow of crispy veggies and hearty beans as the foundation for your Mexican Coleslaw.

Step 2: Whisk the Creamy Dressing

In a separate small bowl, whisk the mayo, sour cream, taco seasoning, and fresh lime juice. The dressing should be smooth, creamy, and fragrant with citrus and savory spices—this is where your coleslaw gets its bold personality.

Step 3: Toss Together and Chill

Pour the creamy dressing over your veggie mixture, then stir until everything is evenly coated. Every shred of cabbage and every bean should get a little bit of dressing love. For best results, let your Mexican Coleslaw chill in the fridge for at least 30 minutes—even a quick rest helps the flavors meld.

How to Serve Mexican Coleslaw

Garnishes

Garnishing is the fun part! Sprinkle extra chopped cilantro, a few rings of fresh jalapeño, and perhaps a little crumbled cotija cheese for extra flair. A wedge of lime on the side never hurts either. These finishing touches boost both flavor and eye appeal.

Side Dishes

Mexican Coleslaw is endlessly versatile—it’s just as happy alongside grilled steak, chicken, or fish as it is next to classic enchiladas or street tacos. Try serving it at your next BBQ or taco night, and watch it disappear faster than anything else on the buffet!

Creative Ways to Present

For something eye-catching, try spooning your Mexican Coleslaw into individual mason jars for serve-yourself parties or picnics. You can also pile it high on top of pulled pork sandwiches, burgers, or in lettuce cups for a fresh, low-carb twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mexican Coleslaw in an airtight container in the refrigerator. It’ll keep fresh for up to three days. The flavors continue to meld over time, making day-two coleslaw even tastier!

Freezing

Coleslaw with creamy dressings generally doesn’t freeze well, as the vegetables can lose their crunchy texture and the dressing might separate when thawed. For best results, make this recipe fresh and refrigerate for enjoyment within a few days.

Reheating

No reheating necessary here! Mexican Coleslaw is meant to be enjoyed straight from the fridge, chilled and refreshing. If it separates, just give it a quick stir before serving to revive its creamy consistency.

FAQs

Can I make Mexican Coleslaw ahead of time?

Absolutely! You can toss together the veggies and the dressing separately and combine right before serving. If you want to assemble fully ahead, just note it gets softer after a day but still tastes delicious.

How spicy is this coleslaw?

This dish is mildly spicy, thanks to a single minced jalapeño. If you prefer more heat, keep the seeds in or add another chili. Not a fan of spice? Just leave out the jalapeño.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a fantastic substitute for sour cream in this Mexican Coleslaw. It still keeps the dressing creamy with a little extra tang and fewer calories.

What can I use if I don’t have coleslaw mix?

No coleslaw mix? No problem! Just shred up some fresh green and red cabbage plus a couple carrots. It’s a bit more work but totally worth it for that fresh crunch.

Is this recipe suitable for vegetarians?

Yes! Mexican Coleslaw is naturally vegetarian-friendly. Swap the mayo for vegan mayo and the sour cream for a plant-based option if you want to make it vegan as well.

Final Thoughts

This Mexican Coleslaw is one of those unforgettable, ultra-easy recipes that quickly becomes a staple at family gatherings and weeknight dinners alike. Every bite is a happy balance of creamy, tangy, and fresh. Give it a try—you’ll be hooked from the very first forkful!

Print