Mexican Coleslaw
Mexican Coleslaw is a flavorful twist on the classic side dish that is sure to impress anyone who tries it. This easy-to-make dish combines the crunch of traditional coleslaw with the bold flavors of Mexican cuisine.
Servings: 8 servings
Calories: 141kcal
Ingredients
- 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
Dressing
- 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
Instructions
- Salad prep: Prep 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.
- In 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, combine the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder, and salt with a whisk. 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!
Notes
Store your left over coleslaw in the refrigerator, in an airtight containers, and it will last up to five days.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 35mg | Calcium: 30mg | Iron: 1mg