Easy Mexican coleslaw is bursting with the fresh flavors of tomatoes, roasted corn, jalapeno, and cilantro. This simple cabbage salad is so quick to prepare and is the perfect side dish for burgers, chicken tacos, sour cream chicken enchiladas, and chicken burritos, making it one of my favorite salads.
This dish can be prepared either the morning of or up to 24 hours in advance and stored in an airtight container in the fridge. The dressing will become slightly thinner as the slaw and tomatoes exude moisture. If you like this recipe, try creamy pea salad, ramen noodle salad, black bean and corn salad, and cucumber tomato salad.
What’s In This Post
Why You’ll Love It
This Easy Mexican Cabbage Slaw can be prepped in about twenty minutes, making it the perfect side dish for picnics, potlucks, summer cookouts, and pool parties. It brings all those wonderful Tex-Mex flavors together in a coleslaw bursting with tangy flavor. This slaw recipe takes full advantage of pre-shredded cabbage, giving you more free time to do what you want.
With all the complex flavors in Tex-Mex dishes, our taste buds are tantalized, and our appetites are satisfied. Because of all the wonderful flavors melding together in this Easy Mexican Coleslaw, the jalapeno and the taco seasonings are pretty mild.
Ingredients Needed
- Mayonnaise: I prefer Dukes’s mayo
- Sour cream: preferably full-fat
- Limes: for juice
- Taco seasoning: for more flavor, make it homemade
- Vegetables: coleslaw mix, red bell pepper, grape tomatoes, corn, and jalapeno
- Cilantro: fresh, of course
- Kosher salt: to taste
- Freshly ground black pepper: to taste
How to Make Mexican Coleslaw
First, stir together the mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl. Next, add the coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro in a large bowl. Gently stir in the mayonnaise mixture. Finally, cover and refrigerate for 30 minutes to let all the delicious flavors meld together.
Recipe Tips
- Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
- Greek yogurt can be substituted for mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and tossing it every couple of minutes. Do not use any oil. You can also use canned corn, but drain well.
Storage and Make Ahead
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They will not be as crisp and crunchy, but they will still be delicious.
Prepare the dish either the morning of or up to 24 hours in advance and store it in an airtight container in the fridge. The dressing will become slightly thinner as the slaw and tomatoes exude moisture, but you can stir in a little more mayo.
This is a dependable, delicious recipe that you can feel great about feeding your family. What are you waiting for? Put the ingredients for this recipe on your shopping list today. Your family and friends will be singing your praises.
Easy Mexican Coleslaw Recipe
Ingredients
- 1 cup mayo
- 2/3 cup sour cream
- 3 tablespoons fresh lime juice
- 2 tablespoons taco seasoning
- 1 bag 16 ounce tri-color coleslaw mix
- 1 diced red bell pepper
- 1 1/2 cup grape tomatoes halved
- 1 can 15.25 ounce black beans drained and rinsed
- 1 1/2 cups grilled or blackened corn
- 1 jalapeno seeded and minced
- 1/2 cup chopped fresh cilantro
- kosher salt and fresh ground black pepper
Instructions
- In a small bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
- In a large serving bowl, add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Gently stir in the mayo/sour cream mixture. Season with kosher salt and fresh ground black pepper to taste.
- Cover and refrigerate for 30 minutes.
Notes
- Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
- Greek yogurt can be substituted for mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and toss every couple of minutes. Do not use any oil. You can use canned corn, but drain well.
- Try my homemade taco seasoning with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, ground cayenne,
- Store leftovers in an airtight container in the refrigerator for up to 3 days. It will not be as crisp and crunchy, but it will still be delicious.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kelley
I made a few adjustments but overall what a great recipe to accompany enchiladas!
Beth Pierce
Thanks, Kelley! So glad that you liked it!
KansasGal
Yum! I will definitely be making this again. Thanks for the recipe!
Beth Pierce
The pleasure is all mine KansasGal!
Cindy Free
My husband and I make a huge Mexican meal for on Christmas Eve. Our growing family of 26 + are going to love this. Thank you so much for the clear instructions and tips, this will be a breeze to make and I’m sure it will be a must have for future meals.
Beth Pierce
Thank you, Cindy! Merry Christmas to you and your family!
Jenna
Absolutely delicious. I followed the recipe as instructed, but I added diced purple onion and omitted the tomatoes. We served ours over shrimp tacos with lime shells and my husband said it was the best taco he’s ever had. Haha
Beth Pierce
Thanks, Jenna! That sounds amazing! I love a good taco, or two or three!
Marissa
Your Easy Mexican Coleslaw recipe is fantastic! It’s a delightful twist on traditional coleslaw, and your step-by-step instructions make it a breeze to prepare. The blend of flavors and textures is mouthwatering. Thanks for sharing this tasty dish!
Beth Pierce
Thanks, Marissa! So glad that you like the Mexican coleslaw!
Jack
This is awesome! So easy and so tasty. I served it with some grilled ribs and it was a most enjoyable meal.
Beth Pierce
Thanks, Jack! Sp glad that you liked the Mexican coleslaw.
Edgar
Girl, I am hungry now! I wanna make this coleslaw! Thank you for sharing the recipe. I am going to make it with some grilled chicken this weekend.
Shilpa Bindlish
This colourful bowl looks so tempting. I feel like grabbing one right now. Thanks for this easy recipe
Barb
This Easy Mexican Cabbage Slaw recipe was delicious. I served it with some grilled chicken. I’m looking forward to making it again soon!
Kelly
This was amazing and different! I served it with some burgers and the family loved it. I will make it again.
Beth Pierce
Thanks, Kelly! I am so glad that you liked it!
Rich
This looks like a wonderful and healthy recipe. I’ve added it to my recipe book.
Shreya
This is so delish. My husband wants me to make it again. like tomorrow. LOL
Nyxie
This looks gorgeous! I love the fact it’s also (reasonably) healthy too!
Beth
This is such a great recipe! We had tacos last night, and I made this to go with it. It was fantastic.
Angela
This coleslaw was super easy to make and was packed with flavor! We served it as a side dish for burgers for dinner last night and everyone loved it!
Beth Pierce
Thanks, Angela! I am so glad that everyone like it.
Steve
Absolutely fantastic! Our new go to salad!
Beth Pierce
Thanks, Steve! So glad that you like it. We love it too!