Mexican coleslaw is a creamy, flavor-packed side dish made with crunchy slaw mix, black beans, corn, fresh vegetables, and a tangy lime dressing. This recipe is designed to be bold, balanced, and easy to prep ahead.
A Quick Look at the Recipe
✅ Recipe Name: Mexican Coleslaw
🕒 Ready In: ~15 minutes (plus chilling)
👪 Serves: 6 servings
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: Coleslaw mix, black beans, corn, sour cream, lime juice
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - mix and chill
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The slaw is tossed with a sour cream-based dressing seasoned with taco seasoning and lime juice, then chilled to let the flavors come together. Jalapeños, cilantro, and green onions add freshness and just the right amount of heat.
If you enjoy fresh, zesty side dishes like this, you might also like our Pico de Gallo, Southwest Quinoa Salad, or Baked Sweet Potato Fries. These recipes pair well with tacos, grilled meats, or simple weeknight dinners.
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Why You'll Love this Mexican Coleslaw:
Bold, Zesty Flavor: Lime juice and taco seasoning give this slaw a bright, savory kick.
Crunchy Texture: Fresh vegetables and coleslaw mix keep every bite crisp.
Great for Tacos: Works perfectly as a taco topping or as a side dish for Mexican-inspired meals.
Easy to Make Ahead: Chilling the slaw allows the flavors to meld, making it ideal for prep in advance.
Simple Ingredients: Made with easy-to-find pantry and produce items.
Key Ingredients:
- coleslaw mix. A pre-shredded mix of green cabbage, red cabbage, and carrots. You can also shred your own cabbage and carrots if preferred.
- black beans. Canned black beans add protein and texture. Be sure to rinse and drain thoroughly to remove excess sodium and liquid.
- jalapeños. Provide a touch of heat, remove the seeds for a milder kick or leave some in for extra spice.
- cilantro. Brings flavor that complements the lime and taco seasoning. Use fresh and chop finely.
- taco seasoning. Adds a savory, spiced element that ties everything together. Use store-bought or homemade taco seasoning.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make It Spicier: Leave the seeds in the jalapeños or add an extra one for more heat.
- Milder Option: Use just one jalapeño or swap it for a poblano pepper.
- Dairy-Free Version: Use dairy-free sour cream and mayonnaise to make the slaw dairy-free.
- Add Extra Crunch: Stir in shredded carrots or thinly sliced radishes.
- Use as a Taco Slaw: Thin the dressing with an extra tablespoon of lime juice for a lighter, drizzle-style slaw.
How to Make Mexican Coleslaw:
- In a large mixing bowl, combine the black beans, corn, red bell pepper, jalapeños, cilantro, and green onions.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and taco seasoning until smooth and creamy.
- Pour the dressing over the veggie mixture. Toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or taco topping.
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Recipe Notes & Tips:
- Drain Beans and Corn Well: Excess liquid can water down the dressing and soften the slaw.
- Chill Before Serving: Refrigerating the coleslaw for at least 30 minutes helps the flavors blend and improves texture.
- Adjust Seasoning to Taste: Taco seasoning brands vary in salt and spice level, so taste and adjust before chilling.
- Cut Vegetables Evenly: Uniform pieces ensure consistent texture and flavor in each bite.
- Stir Before Serving: Give the slaw a quick toss before serving to redistribute the dressing.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Toss before serving: Give it a quick stir before serving again, as the dressing may settle at the bottom.
Not freezer-friendly: This coleslaw is best enjoyed fresh and does not freeze well due to the creamy dressing and high water content in the vegetables.
Mexican Coleslaw FAQs:
Mexican coleslaw is made with shredded cabbage or coleslaw mix combined with ingredients like black beans, corn, bell peppers, jalapeños, cilantro, and green onions. It's typically tossed in a creamy lime-based dressing seasoned with taco seasoning or spices.
Yes, Mexican coleslaw can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir well before serving, as the dressing may settle slightly.
Mexican coleslaw is naturally gluten free as long as the taco seasoning, mayonnaise, and sour cream used are certified gluten free.
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Mexican Coleslaw
Ingredients
- 14 ounces coleslaw mix
- 1 can (15 ounces) black beans, drained & rinsed
- 1 can (15 ounces) corn drained
- 1 large red bell pepper, diced
- 2 jalapenos, seeded & diced
- ½ cup cilantro, chopped
- 2 green onions, sliced
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup lime juice
- 2 tablespoons taco seasoning
Instructions
- In a large mixing bowl, combine the black beans, corn, red bell pepper, jalapeños, cilantro, and green onions.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and taco seasoning until smooth and creamy.
- Pour the dressing over the veggie mixture. Toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or taco topping.
Nutrition
Notes
- Drain Beans and Corn Well: Excess liquid can water down the dressing and soften the slaw.
- Chill Before Serving: Refrigerating the coleslaw for at least 30 minutes helps the flavors blend and improves texture.
- Adjust Seasoning to Taste: Taco seasoning brands vary in salt and spice level, so taste and adjust before chilling.
- Cut Vegetables Evenly: Uniform pieces ensure consistent texture and flavor in each bite.
- Stir Before Serving: Give the slaw a quick toss before serving to redistribute the dressing.
sofia says
So good on tacos and super easy to make!