Mexican Coleslaw is a tasty twist on this classic side dish! Take your coleslaw up a notch with this easy mexican coleslaw by adding corn, tomatoes, beans, jalapeno, and a great citrus dressing!
This mexican coleslaw recipe is a wonderful combination of colors, flavors, and textures in every delicious bite. Perfect for any taco Tuesday, Cinco de Mayo, or random weekend BBQ, add this spicy mexican coleslaw to the food table and it is sure to be a huge of a hit.
This may not be what you think of when you picture a cold side of coleslaw, but it should be. Made with a creamy homemade dressing and packed full of sliced cabbage and veggies, this dish is just as great as the original (if not better!) I love taking a traditional recipe and spicing it up to make an incredible recipe that does not disappoint. If you are anything like me and my family, we love taco’s and typically have some variation of mexican food every week. With this coleslaw recipe added to our taco plate it takes our week night meal up a notch and makes it extra special.
Why we think you will LOVE this coleslaw recipe
In case you need more convincing to give this recipe a try, here are a few more reasons to make it today.
- Simple ingredients. This recipe is made using very simple and easy to find ingredients. Most of them are in the produce section of your local grocery store or found amongst the spices in your pantry.
- Fast prep. Chopping veggies and stirring the dressing won’t take too long and this coleslaw can be eaten immediately or after it has had a little time to chill in the fridge. So whether you are looking for fast prep or fast to serve, this dish is definitely it!
- Customizable. You can adjust the ingredients to suit your own tastes or needs. Check out the ingredients list for easy substitution ideas you may enjoy.
Mexican Coleslaw Ingredients
Coleslaw mix: You will need 1 14-ounce bag of shredded coleslaw mix. You can use the regular blend, the blend with red cabbage, or even the broccoli slaw mixture. Whatever your preference is will taste great.
Pepper: Use ½ of a red pepper or a green pepper, depending on what you prefer, diced into small piece.
Corn: You will need ½ cup of corn. You can use fresh, frozen or canned corn.
Tomatoes: Adding in ½ cup of cherry or grape tomatoes, quartered, will add a burst of freshness and color to our coleslaw.
Black beans: To add some amazing taste and protein to this dish, use ½ cup of black beans, rinsed.
Jalapeno: For a little kick of heat add in 1 jalapeno that was diced and seeded. Fresh or pickled jalapenos can be used.
Cilantro: Add in ½ cup of cilantro for great added flavor.
Green onion: You will want to use 1 green onion that was sliced into small pieces, but you can use any onion that you prefer or have on hand.
Mayo: For the dressing, you will want ½ cup of mayonnaise as the base. This makes it nice and creamy.
Lime juice: Add in 3 tablespoons of lime juice for a fresh citrus flavor.
Garlic powder: Using ½ teaspoon of garlic powder will make the dressing taste incredible.
Sugar: To cut down on some of the acidic flavors you will want to use 1 teaspoon of granulated sugar.
Cumin: By adding in ½ teaspoon of cumin we can get a nice taste.
Chili powder: Adding in ½ teaspoon of chili powder will give us a little color and kick of heat in every bite.
Salt: Use ¼ teaspoon of salt to bring out the flavors and enhance the dish well.
Lime: For garnishes, you will want to use freshly sliced lime wedges.
How to Make Mexican Coleslaw
Begin by preparing your vegetables, dice the pepper into small pieces, ready the corn by either draining the can or cutting the corn off the cob, quarter the tomatoes, dice and seed the jalapeno, dice the cilantro, and lastly chop the green onion.
Then, on a large mixing bowl, combine the coleslaw mixture, red peppers, corn, tomatoes, (drained) black beans, jalapeno, cilantro, and onion until well mixed.
In a medium size bowl, whisk together the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder, and salt with a whisk.
Proceed to pour the dressing over the top of the coleslaw mixture and toss well to combine.
Garnish with some fresh lime wedges if desired.
Serve and enjoy!
- 14 oz shredded coleslaw mix
- ½ red pepper diced
- ½ cup corn fresh or canned
- ½ cup cherry tomatoes quartered
- ½ cup black beans rinsed and drained
- 1 jalapeno diced and seeded
- ½ cup cilantro leaves chopped
- 1 green onion sliced
- ½ cup mayonnaise
- 3 TBSP fresh lime juice
- ½ tsp garlic powder
- 1 tsp granulated sugar
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- Lime wedges for serving
- Salad prep: Begin by preparing your vegetables, dice the pepper into small pieces, ready the corn by either draining the can or cutting the corn off the cob, quarter the tomatoes, dice and seed the jalapeno, dice the cilantro, and lastly chop the green onion.
- Then, on a large mixing bowl, combine the coleslaw mixture, red peppers, corn, tomatoes, (drained) black beans, jalapeno, cilantro, and onion until well mixed.
- Dressing: In a medium size bowl, whisk together the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder, and salt with a whisk. Proceed to pour the dressing over the top of the coleslaw mixture and toss well to combine.
- Garnish with some fresh lime wedges if desired. Serve and enjoy!
Can I Make Mexican Coleslaw into a meal?
Cold dinner dishes as a main dish instead of a side dish? Absolutely! this recipe is very filling as-is but if you want you can add in some shredded cooked chicken (like rotisserie chicken) to turn it from a simple side dish to a flavorful main dish worthy of any night.
How long is coleslaw good for?
You can keep this coleslaw recipe in the fridge in a well covered or airtight container for up to 5 days. This is great for meal prepping lunches throughout the week or making sure you get plenty of time to enjoy the leftovers.
Check out these other fabulous side dish recipes!
- BLT PASTA SALAD
- SCALLOPED CORN CASSEROLE
- CAST IRON SKILLET POTATOES
- MAPLE PECAN SWEET POTATO CASSEROLE
- ZUCCHINI RISOTTO
- HOMEMADE CREAMED CORN
- BLUEBERRY JELLO SALAD
- TWICE BAKED POTATO CASSEROLE
- ORANGE GLAZED CARROTS
- GARDEN VEGETABLE CAPRESE SALAD
- SAUSAGE BAKED BEANS
- CREAMY PARMESAN POTATOES & PEAS
Mexican Coleslaw is a tasty and spicy twist on this classic side dish. Take the standard coleslaw up a notch with this easy mexican coleslaw by adding corn, tomatoes, beans, jalapeno, and a great citrus dressing.
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