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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!

Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts!

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!