This Easy Mexican Coleslaw is fresh, crunchy, and full of flavor! Made with cabbage, carrots, and a zesty lime dressing, it’s perfect for summer meals or barbecues.
It’s so simple to whip up! Pair it with your tacos or grilled meats, and you’ll have a colorful side dish that everyone will love. Plus, it adds a nice crunch to any plate! 🌮🥗
Key Ingredients & Substitutions
Cabbage: Green cabbage is the base here, but adding purple cabbage gives a nice color. If you’re short on time, bagged coleslaw mix works well too!
Black Beans: Rinsed canned black beans add protein and texture. You can swap these for chickpeas or kidney beans if you prefer something different.
Corn: Fresh corn is fantastic when in season! However, if you don’t have fresh kernels, frozen or canned corn is convenient and still delicious.
Red Bell Pepper: This adds sweetness and crunch. You can use any color bell pepper or even diced jalapeño for a kick!
Dressing: Mayonnaise is the base, but Greek yogurt is a lighter option. You could also try a dairy-free yogurt or a vinaigrette for a tangier flavor.
How Do You Get That Perfect Crunch and Flavor in Coleslaw?
The key to a great coleslaw is in the combination of crunchy vegetables and a balanced dressing. Start by ensuring your veggies are fresh and crisp. Shred the cabbage and carrots finely to make it easier to mix and eat.
- Mix all the veggies in a large bowl to allow even distribution of flavors.
- Whisk the dressing separately to blend flavors before pouring it over the coleslaw. This makes sure every bite is tasty!
- Letting it chill in the fridge for at least 30 minutes is essential. This time allows the veggies to soak up the dressing and enhances the overall flavor.
Adjusting seasonings according to your taste is crucial. A touch more lime juice can brighten flavors, while a pinch of salt can enhance sweetness. Enjoy your crunchy and colorful coleslaw!
Easy Mexican Coleslaw Recipe for Summer Meals
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional for color)
- 1 cup shredded carrots
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen thawed, or canned drained)
- 1 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Time Needed
This Easy Mexican Coleslaw will take about 15 minutes to prepare and at least 30 minutes to chill in the fridge. So, in total, you are looking at about 45 minutes before it’s ready to serve with all your favorite summer dishes!
Instructions
1. Prepare the Veggies
In a large bowl, combine the shredded green and purple cabbage, shredded carrots, black beans, corn, diced red bell pepper, chopped cilantro, and red onion if you choose to use it. Mix everything gently to combine.
2. Make the Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, honey, ground cumin, chili powder, salt, and pepper until the dressing is smooth and creamy. This dressing gives the coleslaw its delicious flavor!
3. Combine Everything
Pour the dressing over the cabbage mixture and toss well until all the vegetables are evenly coated. It should look colorful and appetizing!
4. Taste and Adjust
Take a moment to taste the coleslaw. If you think it needs more salt, pepper, or a touch of lime juice for brightness, go ahead and adjust it to your liking.
5. Chill the Coleslaw
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully.
6. Serve and Enjoy
Once chilled, give it another good toss before serving. This coleslaw is a fantastic side dish and goes wonderfully with tacos, grilled meats, or on its own as a refreshing summer salad.
Enjoy this vibrant, crunchy, and flavor-packed Mexican coleslaw—perfect for brightening up any summer meal!
FAQ About Easy Mexican Coleslaw
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to add or substitute vegetables like diced cucumber, shredded daikon, or even jalapeños for some heat. Just make sure to keep the ratios similar for a good balance!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the coleslaw may soften over time, so it’s best enjoyed fresh within the first couple of days.
Can I Make This Recipe Vegan?
Yes! To make this coleslaw vegan, simply substitute the mayonnaise and sour cream with plant-based alternatives. Many brands offer vegan mayo and yogurt that work perfectly in this recipe!
What Can I Serve This Coleslaw With?
This Mexican coleslaw makes a great side dish for tacos, grilled chicken, or fish. You can even enjoy it on its own as a light, refreshing salad. It pairs well with any summer barbecue meal!
