Easy Mexican Coleslaw

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.

Why I 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.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Mayonnaise: I prefer Duke’s mayo
• Sour cream: preferably full-fat
• Taco seasoning: For more flavor, make it homemade
• Cilantro: fresh, of course

How to Make Mexican Coleslaw

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

First, stir 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 to a large bowl. Gently stir in the mayonnaise mixture. Finally, cover and refrigerate for 30 minutes to let all the delicious flavors meld together.

Preparation Tips

• Other vegetables to use include red onion, carrots, green onion, and green and red bell peppers.
• You can substitute Greek yogurt for the 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 few minutes. Do not use any oil. You can also use canned corn, but drain it 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.

You can 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.

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