Mexican Coleslaw
This isn’t your grandma’s coleslaw. This is a creamy, zesty, and crunchy side dish that brings a fiery kick and a ton of flavor to any meal. It’s the perfect, no-fuss side for tacos, grilled meats, and more.
- Prep Time: 15 mins
- Cook Time: None
- Total Time: 15 mins
- Yield: 12 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
For the coleslaw base:
- 1 (14-ounce) bag of coleslaw mix
- ½ cup diced red pepper
- ½ cup black beans, rinsed and drained
- ½ cup corn (charred is best!)
- ½ cup fresh cilantro, chopped
- 1 jalapeño, minced
For the creamy dressing:
- ¾ cup mayo
- ¼ cup sour cream
- 1 ½ tablespoons taco seasoning
- 2 tablespoons fresh lime juice
Instructions
- Prep the veggies. In a large bowl, combine the coleslaw mix, diced red pepper, black beans, corn, cilantro, and minced jalapeño. Give it a gentle toss to mix everything up.
- Make the dressing. In a separate, smaller bowl, whisk together the mayo, sour cream, taco seasoning, and lime juice until smooth.
- Combine. Pour the dressing over the vegetables in the large bowl. Gently fold and stir until every piece is coated.
Notes
- Serving Suggestions: This coleslaw is a game-changer with grilled chicken or steak tacos, pulled pork sandwiches, or a big plate of nachos.
- Tips & Tricks: For the best flavor, let it chill in the fridge for 20-30 minutes before serving. This gives the flavors time to mingle. If you want less heat, just be sure to remove all the seeds from the jalapeño. For more heat, leave some in!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. It’s a chilled dish, so no need to reheat—just give it a good stir and enjoy!
Find it online: https://new.projuktigeek.com/mexican-coleslaw/