Mexican Coleslaw

Kaeleigh Pugliese Last UpdatedJune 10, 2025

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Mexican Coleslaw is the perfect side dish filled with awesome colors and crisp, fresh flavors. This simple coleslaw recipe takes great mexican flavors from fresh cilantro, jalapenos, limes, and taco seasoning and combines it with the traditional green cabbage coleslaw. Serve this as a side dish with tacos, grilled chicken, or fish or serve it with chips as a fun appetizer.

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Mexican Coleslaw is one of our favorite coleslaw recipes. It has the same crisp freshness of traditional coleslaw but adds layers of flavors. This is a perfect side dish to spice up your summer cookouts and it can go with so many of your favorite mexican meals, too.

It’s a great recipe to put on your main dish like the top of tacos, chicken enchiladas, or burrito bowls. It’s a good slaw to have as a side dish or healthy snack, too.

Why You’ll Love this Recipe:

Great for meal prep: Holds up well in the fridge, making it ideal for leftovers, work lunches, or topping tacos and burrito bowls throughout the week.
Bold, fresh flavors: The combination of crunchy cabbage, sweet corn, creamy dressing, and zesty lime juice delivers a flavor-packed slaw with a southwest twist.
No cooking required: Everything comes together in one bowl with no stove or oven needed—perfect for busy weeknights or hot summer days.
Creamy with a tangy kick: The sour cream and mayo base balances the heat from the jalapeños and the brightness of the lime, making each bite rich yet refreshing.
Crowd-pleaser: This is an easy make-ahead side dish that travels well and always disappears quickly at BBQs, potlucks, and family dinners.
Highly customizable: Make it milder by skipping the jalapeños or spicier by adding chipotle powder. Use Greek yogurt instead of sour cream for a lighter option.

Ingredients to Make Mexican Coleslaw:

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.
corn. Canned corn is quick and easy, but frozen (thawed) or fresh grilled corn can be used for added flavor and texture.
red bell pepper. Adds a juicy crunch and natural sweetness that balances the creamy dressing.
jalapenos. 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.
green onions. Adds a subtle onion flavor without overpowering the dish. Both white and green parts can be used.
sour cream & mayonnaise. The creamy base of the dressing—together they create a rich, tangy texture. For a lighter option, use Greek yogurt in place of sour cream.
lime juice. Freshly squeezed lime juice is best for tangy, vibrant flavor.
taco seasoning. Adds a savory, spiced element that ties everything together. Use store-bought or homemade.

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.

Recommended Equipment

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Wood Cutting Board Set

Kitchen Knife Set

Vegetable Chopper

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Recipe Notes & Tips:

Chill before serving: Let the slaw sit in the fridge for at least 30 minutes before serving to help the flavors meld and the cabbage soften slightly.
Drain ingredients well: Be sure to drain and rinse the black beans and corn thoroughly to avoid a watery dressing.
Customize the heat: Use only one jalapeño or remove all the seeds if you prefer a milder version. For more spice, add crushed red pepper or chipotle powder.
Toss just before serving (if making ahead): If prepping more than a day in advance, store the dressing separately and combine just before serving to maintain crispness.
Brighten it up: Add extra lime juice or a splash of apple cider vinegar if you like a tangier slaw.
Use it multiple ways: Great as a side dish, taco topper, filling for burritos, or served over grilled chicken or fish.

Serving Suggestions:

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.

FAQs:

Can I use fresh cabbage instead of coleslaw mix?

Absolutely. Use about 6 cups of finely shredded green and/or red cabbage with 1 cup of shredded carrots.

Is this recipe spicy?

It has a mild kick from the jalapeños and taco seasoning, but it’s easy to adjust. Remove all seeds for less heat or add more peppers if you like it spicier.

Can I serve this as a main dish?

While typically a side, it can be a light main when topped with grilled chicken or shrimp.

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