Print Recipe

Mexican Coleslaw Recipe

A zesty Mexican coleslaw featuring crunchy cabbage, fresh lime juice, cilantro, and a kick of jalapeño, perfect as a side dish or topping for tacos.

Ingredients

• 14 ounce bag coleslaw mix
• 1/2 cup red pepper diced
• 1/2 cup black beans drained and rinsed
• 1/2 cup corn (grilled or skillet charred)
• 1/2 cup chopped cilantro
• 1 jalapeño minced
• 3/4 cup mayo
• 1/4 cup sour cream
• 1 1/2 Tablespoons taco seasoning
• 2 Tablespoons lime juice

Instructions

1. Step 1: Mix the Veggie Base
   Grab a large mixing bowl and toss in the coleslaw mix, diced red pepper, black beans, grilled corn, chopped cilantro, and the minced jalapeño. Give it all a gentle but thorough mix. You want every bite to have a bit of everything, like a fiesta for your taste buds. If you’re wary of heat, consider removing the seeds from the jalapeño or using just half to start. Adjust to your taste as you go along.

2. Step 2: Whip Up the Dressing
   In a smaller bowl, blend together the mayo, sour cream, taco seasoning, and fresh lime juice. Stir until the mixture is smooth and the taco seasoning is evenly dispersed. This is your creamy, zesty dressing that’s going to bring our coleslaw to life. Make sure the seasoning doesn’t clump—smooth it out with the back of a spoon if needed.

3. Step 3: Combine and Toss
   Pour that lovely dressing over your prepared coleslaw mixture. Use a large spoon or tongs to toss everything together until all the ingredients are well coated and happy. Don’t rush this part; the dressing needs to mingle with each component to let those flavors meld beautifully. If you’re feeling adventurous, let it sit for a bit in the fridge before serving—the flavors will develop even further, making every bite a little taste of summer.

Notes

Navigating the world of Mexican coleslaw can be a breeze, but a few common mishaps can trip up even seasoned cooks. One frequent blunder is adding too much dressing, which can make the slaw soggy. To avoid this, start by adding half the dressing, then gradually increase to your preferred consistency.

Another oversight is forgetting to drain and rinse the black beans. Skipping this step can lead to an unexpected mushy texture and overpowering bean flavor. A quick rinse is all you need to keep things crunchy and balanced.

Finally, cilantro isn't everyone's cup of tea, so feel free to dial it back or substitute with parsley for a milder taste. Keep these tips in mind, and you'll be on your way to coleslaw success!