Mexican Coleslaw is one of those recipes that always surprises people with how much flavor it packs. I first made this for a summer barbecue, and it quickly became everyone’s favorite side dish. The colors alone make it a showstopper, and once you taste it, the combination of fresh, crunchy vegetables and creamy, zesty dressing wins everyone over. It’s colorful, creamy, and has a zesty kick that goes with just about everything. Now, it’s a staple at our taco nights, family cookouts, and potlucks.
What makes this slaw so special is the combination of fresh veggies, hearty black beans, and a creamy taco-spiced dressing. The balance of textures and flavors is just right: crunchy cabbage, sweet grilled corn, creamy dressing, and that zing from lime and jalapeño. It’s crunchy, tangy, and satisfying enough to enjoy as a light lunch or a vibrant side dish for grilled meats and tacos. And the best part? It only takes about 15 minutes to put together!
Why You’ll Love Mexican Coleslaw
- Bold, zesty flavor: Lime juice, taco seasoning, and jalapeño give it a lively taste that pops.
- Quick to prepare: Comes together in about 15 minutes, perfect for last-minute sides.
- Colorful and festive: A beautiful, rainbow-hued dish that brightens up any table.
- Perfect for potlucks: Travels well and is always a crowd favorite.
- Vegetarian and hearty: Thanks to black beans and corn, it’s filling even without meat.
- Versatile: Pairs perfectly with tacos, BBQ, grilled chicken, or burgers.
- Meal-prep friendly: Stays crisp and tasty for several days in the fridge.
- Gluten-free: Naturally gluten-free when you use the right taco seasoning.
Ingredients You’ll Need
- 1 cup mayo (use good-quality for best flavor)
- ⅔ cup sour cream
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 bag (16 oz) tri-color coleslaw mix (green cabbage, red cabbage, carrots)
- 1 red bell pepper, diced
- 1 ½ cups grape tomatoes, halved
- 1 can (15.25 oz) black beans, drained and rinsed
- 1 ½ cups grilled or blackened corn (fresh, frozen, or canned)
- 1 jalapeño, seeded and minced (leave seeds for more heat)
- ½ cup chopped fresh cilantro
- Kosher salt and fresh ground black pepper, to taste
Step-by-Step Instructions
- Make the dressing:
- In a large mixing bowl, whisk together the mayo, sour cream, lime juice, and taco seasoning until smooth and well combined.
- Adjust seasoning if needed. You can add more lime for extra zing or a pinch of cayenne for heat.
- Prep the veggies:
- Dice the red bell pepper and halve the grape tomatoes.
- Rinse and drain the black beans.
- If using fresh corn, grill it first and cut the kernels off the cob for added flavor.
- Mince the jalapeño and chop the cilantro.
- Combine everything:
- To the bowl with the dressing, add the coleslaw mix, diced bell pepper, halved grape tomatoes, black beans, grilled corn, minced jalapeño, and cilantro.
- Gently toss until all ingredients are well coated with the creamy dressing.
- Taste and season:
- Add salt and pepper to taste. Don’t be shy with the pepper — it adds a nice contrast to the creaminess.
- Chill and serve:
- For best flavor, let the slaw chill in the fridge for at least 30 minutes before serving.
- This gives time for the flavors to meld and the veggies to soak up the dressing.
- Give it a quick toss before serving and garnish with extra cilantro or lime wedges.
Serving and Storage Tips
Serving:
- Serve chilled in a large bowl with a spoon or tongs.
- Perfect side for tacos, enchiladas, grilled meats, or even piled onto sandwiches.
- Add grilled shrimp, chicken, or tofu to turn it into a complete meal.
- Makes a great topping for taco salads and burrito bowls.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving to refresh the dressing and redistribute ingredients.
- Not recommended for freezing — the creamy dressing and fresh veggies won’t hold up well.
- If making ahead for a party, prepare the dressing and veggies separately and combine just before serving for maximum crunch.
Helpful Notes
- Dairy-free option: Use vegan mayo and sour cream to make it completely dairy-free.
- Make it spicier: Keep the jalapeño seeds, add a second pepper, or stir in a pinch of cayenne or chipotle powder.
- Homemade taco seasoning: Mix chili powder, cumin, garlic powder, paprika, oregano, and onion powder.
- Fresh corn tip: Grilling the corn adds a smoky depth that really enhances the overall flavor.
- Add-ins: Diced avocado, shredded carrots, or a sprinkle of cotija cheese can elevate the flavor and texture.
- Great for leftovers: Use it the next day in wraps or over rice for a quick lunch.
Frequently Asked Questions
- Can I make Mexican Coleslaw ahead of time?
Yes! It actually tastes better after sitting for a while. Make it in the morning for dinner or even the night before. - Is this recipe spicy?
It has a mild kick. You can control the heat by adjusting the amount of jalapeño and taco seasoning you use. - Can I use different beans?
Absolutely. Pinto beans or even chickpeas make great substitutes for black beans. - What can I serve this with?
It’s perfect with tacos, grilled chicken, pulled pork sandwiches, or BBQ ribs. - Can I make it vegan?
Yes. Use plant-based mayo and sour cream, and double-check your taco seasoning is vegan-friendly. - Will the coleslaw get soggy?
It will stay crisp for a couple of days, but it's best within 24 hours. Stir before serving to refresh it.
Final Thoughts
Mexican Coleslaw is a vibrant, creamy, and flavor-packed dish that always stands out at the table. It’s easy to make, endlessly versatile, and absolutely delicious. Whether you’re feeding a crowd, prepping meals for the week, or just need a quick, colorful side, this slaw delivers every time.
With bold Southwestern flavors and a refreshing crunch, it's a go-to recipe for any warm-weather gathering or taco Tuesday. Give it a try and see why it's become a staple in so many kitchens!
If you try this recipe, let me know how it turned out in the comments or tag your photos on social media. Enjoy every bite!
Mexican Coleslaw
Ingredients
- 1 cup mayo
- ⅔ cup sour cream
- 3 tablespoon fresh lime juice
- 2 tablespoon taco seasoning
- 1 16 oz bag tri-color coleslaw mix
- 1 red bell pepper diced
- 1 ½ cups grape tomatoes halved
- 1 15.25 oz can black beans, drained and rinsed
- 1 ½ cups grilled or blackened corn
- 1 jalapeño seeded and minced
- ½ cup chopped fresh cilantro
- Kosher salt and black pepper to taste
Instructions
- In a large bowl, whisk together mayo, sour cream, lime juice, and taco seasoning until smooth.
- Add coleslaw mix, red bell pepper, grape tomatoes, black beans, corn, jalapeño, and cilantro.
- Toss gently to combine and coat all ingredients with the dressing.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving. Stir and garnish with extra cilantro or lime if desired.
Notes
- For a vegan version, use plant-based mayo and sour cream.
- Use grilled fresh corn for the best flavor; canned or frozen also works.
- Add diced avocado, cotija cheese, or chopped green onions for variety.
- Store leftovers in the fridge for up to 3 days. Not freezer-friendly.
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