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This Mexican Coleslaw combines all the Mexican flavors you love in a deliciously creamy slaw! Packed with black beans, fresh cilantro, bell peppers, and taco seasoning… it’s the perfect side dish for potlucks, picnics, or summer bbqs!
There’s no denying it. I’m a sucker for a good slaw. Whether it’s Broccoli Slaw or Hawaiian Coleslaw or our ever-popular Apple Cranberry Coleslaw… it’s definitely one of my favorite side dishes. And I love how many different variations there are!
Now, when it comes to Mexican slaw… I usually think of either Cilantro Lime Slaw or some type of Citrus Slaw like the one in these Baja Fish Tacos. But this recipe is a little different. Because this recipe is completely LOADED and flavored with taco seasoning! Almost like taco salad meets coleslaw. In the most delicious way.
Which means it’s not only delicious as a side dish, but could also be enjoyed as a main dish by adding any of your favorite proteins!
What You’ll Love About This Recipe
Easy: It’s an easy recipe that anyone can make… and guaranteed to turn out every time!
Flavorful: It’s THE most flavorful Mexican Slaw recipe ever!
Feeds a crowd: One batch is enough to feed a crowd, which makes it perfect for parties and potlucks!
what you’ll need for this easy mexican coleslaw recipe
Coleslaw mix – I used one 14 ounce bag of coleslaw mix, which is about 6-7 cups of shredded cabbage. You can use green cabbage or a combination of green and red cabbage.
Red bell pepper – I added 1/2 cup diced red bell pepper for flavor and crunch. You can use any color bell pepper you’d like.
Black beans – I used 1/2 cup canned black beans, drained and rinsed.
Corn – I added 1/2 cup sweet corn. I like using either grilled corn or skillet-charred corn, which can be made by sautéing frozen, canned, or fresh corn in olive oil over medium-high heat until it browns.
Cilantro – I used 1/2 cup chopped fresh cilantro.
Jalapeño – I used 1 minced jalapeño. Feel free to add more or less according to taste.
Mayonnaise – For the dressing, I used 3/4 cup mayo. I used Hellman’s, but you can use whatever you have on hand.
Sour cream – I added 1/4 cup sour cream to the mayonnaise.
Taco seasoning – I also added 1/2 package of taco seasoning, or about 1 1/2 Tablespoons of homemade taco seasoning.
Lime juice – I used 2 Tablespoons of fresh lime juice to brighten up the flavors and balance out the creaminess of the sauce.
how to make mexican coleslaw
Combine the slaw ingredients. In a large bowl, combine the coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
Make the sauce. In a separate small bowl, combine the mayo, sour cream, taco seasoning, and lime juice.
Combine the slaw with the sauce. Add the mayo mixture to coleslaw mixture and toss to combine.
Serve. I love serving this colorful coleslaw in a brightly colored serving bowl!
Recipe Variations
- Add additional veggies, such as carrots, red onions, green onions, or avocado
- Add your favorite protein, such as chicken, beef, or shrimp
- Substitute another type of pepper, such as habanero or poblano
- Use homemade taco seasoning or homemade fajita seasoning
- Substitute your own seasonings for taco seasoning (chili powder, garlic powder, cumin, salt)
- Add cayenne pepper or hot sauce for a spicy kick
make-ahead & storage tips
This Mexican Cabbage Slaw can easily be prepped in advance for stress-free entertaining. To do so, combine the slaw ingredients and store them in an airtight container in the refrigerator. Combine the sauce ingredients and store them separately in an airtight container in the refrigerator. Then simply combine them once you’re ready to serve!
Leftovers should be stored in the refrigerator and eaten within 3-4 days.
What to serve with Mexican Coleslaw
This coleslaw makes a delicious side dish for so many meals. These are some of our family’s favorites!
Mexican Coleslaw
Ingredients
- 14 ounce bag coleslaw mix
- 1/2 cup red pepper diced
- 1/2 cup black beens drained and rinsed
- 1/2 cup corn I like using grilled or skillet-charred corn
- 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
- In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
- In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
- Add mayo mixture to coleslaw mixture and stir to combine.
I’ll be making this all summer! Looks amazing.
I want to make this recipe as an appetizer. Chop the cabbage rather than shred and go for it. Will that work? Looks so delicious. Haven’t made this recipe but sounds delicious.
It would definitely work to chop instead of shred the cabbage 🙂
This is such a perfect dish to take to a pot luck! Looks great!
Whoa!! This looks amazing! I’m not sure I’d be able to share it with anyone else! I can’t wait to give this a try, soon!
My plans have totally gone out the window, too… but this coleslaw looks all kinds of perfect for Cinco de Mayo festivities and eats. 🙂 We’ll have to try it!
That sounds soooo good, I can’t wait to try it!
This needs to be on everyone’s Cinco de Mayo menu!
This would be perfect for our chicken tacos! Can’t wait to make a big bowl of this coleslaw!
You’re not the only one. I love Mexican food and yet I completely forgot about Cinco de Mayo. Oops.
This could be the coleslaw of my dreams! Going to try this this Summer!
Amazing and vibrant ! Perfect photos ! Thank you so much !
I love coleslaw salad but I never did this Mexican recipe. I love Mexican food because is so spicy and I can`t wait to try this recipe.
What could I use instead of mayo and sour cream. DAIRY issues
Thank you
For Michelle, try using a plain yogart, or plain greek yogart in place of sour cream and mayo
yogurt is dairy…
Veganaise!
Use any Daiya or soy product. Tofutti brand is my fave sour cream/cream cheese replacement.
And, there are soy and almond plain yogurts now to use as a sour cream replacement.
Veganaise, sub for mayo
That’s what I was thinking
Mayo doesn’t have dairy in it. It’s safe. There are also dairy free yogurts. My favorite is the So Delicious brand.
I also have a dairy issue. I was going to substitute avacodo for the sour cream because it provide the same creaminess as sour cream while still having the mexican vibe. Just make sure to mix the lime juice in really well with the avacodo first, then add the remaining wet ingredients. It’s the lime juice that prevents the avacodo from turning brown. Also I would mix all the wet ingredients just before you are wanting to serve the salad just in case it does turn a bit brown. It will still yaste the same if it does turn but just won’t look as appealing
You can try dairy free yogurt and there is a egg/dairy free mayo. I have found it tastes similar.
You could use vegan sour cream and mayo. Available at most organic stores.
Do you eat right away or let sit overnight
Made this for Mothers Day today. It is really terrific. What a wonderful salad to bring to a party or pot luck.
I’ve never heard of this recipe but it seems so palatable, Cathy! Yummy!
This is delicious, thanks!!!
Just made this and it tastes really good! Will definitely make it again!
Any idea the nutritional values? Weight Watcher points?
I just entered this recipe into myfitnesspal with one adjustment. Traded the mayo for greek yogurt. Comes out to eight servings at 46 calories a piece. Before the substitution it was well over 100 calories per servings, but I forget the exact amount. Can’t wait to try it!
14 fluid ounce, Coleslaw
0.50 cup, chopped, Peppers, sweet, red, raw
0.50 cup, Black Beens
0.50 cup, Corn
0.50 cup, Chopped
1 pepper, Peppers, jalapeno, raw
1.50 oz, Seasoning
2 tbsp(s), Lime juice – Raw
0.75 cup, Plain Greek Yogurt
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 46
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 358 mg 15 %
Potassium 141 mg 4 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 5 %
Sugars 2 g
Protein 4 g 8 %
Vitamin A 9 %
Vitamin C 31 %
Calcium 4 %
Iron 1 %
Great job, Angela! Thanks!
Where on myfitnesspal can I do this with other recipes
http://www.myfitnesspal.com/recipe/calculator
This Mexican coleslaw is awesome. I added 1/4 cup of diced red onion for a little more flavor.
What are the measurements on mayo, sour cream, lime etc??
Never mind . I see them . Thanks !! Looking forward to it .?
how long does this hold in the refrigerator
Would it still taste good without the jalepeno?? My family does NOT like the heat!! 🙂
Get out all the seeds and it will not be hot! I love jalapeño flavor but not the heat and that’s how I get around it ????
You could used TAMED Jalepenos…. I love the flavor… but not the heat… I LOVE THEM!!!
Yum! Going to make this tonight to take to a BBQ tomorrow, once I’ve figured out the conversion from cup to grams 🙂
Can this be made and mixed together the night before?
This was fabulous. Used healthy wraps and it was a total hit. Will be making this a lot.
This was delicious. I made a vegan version by using vegan mayo & subbing non-dairy milk & a teaspoon of vinegar for the sour cream. I plan to make again for 4th of July. Thanks for a delicious and easy salad.
How do I grill the corn?
how far in advance do you recommend adding the dressing?
how far in advance can you add the dressing?
That sounds so good! I be I can get my non Cole slaw eating husband to eat that! (with a little Beano on the side, of course!)
Made this tonight with a couple of substitutions– I used broccoli slaw instead of cole slaw and discovered we were out of sour cream so I subbed in plain greek yogurt. It definitely still works with those alterations, though it loses a little visually without the red cabbage. Very good, my wife requested we have it again.
I just doubled this recipe and the taste is amazing! We are having it with Brisket, Ribs, and Deviled Eggs for the July 4th fireworks display! Happy Independence Day everyone!!!
Family cannot eat cilantro. Any ideas what I could use as a substitute?
I sub parsley for cilantro in everything. To me, cilantro makes everything taste like a cross between flowers and dish soap!
I used to think the same way. I learned the key to getting rid of the soapy taste is wash it thoroughly & only use the leaves. It’s the stems that give it the soapy taste
Good to know!!
Thai basil is a great substitute for cilantro.
Thank you so much for this recipe! Everyone here absolutely loved it!
I made this it was really good. I used salt-free taco seasoning and it was great.
I think it needs some nuts or something crunchy.
Anyone have any ideas?
I was thinking of crushed tortilla chips…perhaps the blue corn variety!
Use roasted pepitas (pumpkin seeds)! Keeping with the Mexican theme whlie adding some more nutrients.
This was amazing, Cathy–everyone loved it!!! I found refrigerating it overnight helped the flavors meld. It is such a fantastic twist on boring old cole slaw. I am making it again for a Friday night picnic–thank you so much for this wonderful and easy recipe that makes so many people happy!!!
On Pinterest someone wrote they tried it with avocado and lime in place of the mayo and that sounds good to me. Wonder if it would look nice though and if it could be stored over night. I do celebrate Cinco De Mayo but usually by going to a Mexican restaurant and over eating. I am going to try this.
Has anyone tried adding Fritos to this salad?
This looks delicious! And it will go perfectly with the chicken dish I just finished. Thank you so much!
Thanks, Gwen! Hope you enjoy it!
Made this recipe using the greens we had in the fridge instead of cole slaw cabbage (which ended up being bok choy and romaine lettuce). It was delicious. My husband, son and I all loved it. Such a great non-carb side to any mexican entree and I’ll definitely be making it again.
So happy to hear it! Thanks for letting me know!
Do you only use cabbage or use the dressing mix that comes with it? Along with the mayo and sour cream? Looking forward to making it tomorrow.
I do not use any dressing mix, just the shredded cabbage.
Made this to go with enchaladas. Was delicious!
FYI **beans not beens 🙂
Also it tastes delish. This is one of my regular sides!!
Really? Mexican? Did you GO to Mexico and get this recipe? Did you buy a cookbook from Mexico and get it from there? This recipe is so totally alien to anythong remotely related to my country it’s almost offensive, you should name it something else… a Tex-mex salad, or a Mexico inspired side… you DO know we don’t eat coleslaw in México?
Relax, Martha!! You sound ridiculous!????
Breathe Martha!
Sounds GREAT! Can I make it the day before and how long can I keep leftovers in the refrigerator. Thank you Cathy.
I am going to try this, it looks yummy. I may substitute salsa for the dressing if I don’t use the yogurt. Mayo is out if the question.
Hi Cathy,
I’m 58 and this is the first time I have ever posted a comment on a website like this, but after making this, I had to comment. I have to admit that I was expecting something good, but I just made a batch and even before the flavors have had a chance to blend, I couldn’t help but take a bite. It is delish! I will definitely be making this keeper again. Thank you so much!
Jeff
So good! I had pulled pork in the crockpot on a 7 degree winters day, and most of a head of cabbage in the fridge, needing to be used. As I wasn’t going out in that weather, I made do with what was in the house, so no red pepper, no jalapeño. Used 3-4 teaspoons of my own taco seasoning, and charred some frozen corn in a hot cast iron pan.
The entire family enjoyed it, and I have printed the recipe for future use. And it will be used, again and again. Thanks!
So glad to hear!
Excellent! Would also be great on shrimp tacos.