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    Salads » Mexican Coleslaw

    Mexican Coleslaw

    Published: May 3, 2017 · Modified: Oct 7, 2019 by Cathy Trochelman · 90 Comments

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    Mexican coleslaw is the perfect union of taco salad and creamy coleslaw! This Mexican spiced side dish recipe is packed with flavor and perfect for summer cookouts!

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

    So you guys....Cinco de Mayo is just days away....and once again, all my ideas of how I want to celebrate are going out the window. Am I the only one? Who has good ideas and good intentions and then just can't make them happen?? Ever?

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

    I seriously can't even tell you how many years in a row I've thought, "Oooh - Cinco de Mayo! Let's celebrate!" With a party or a fun dinner or, at the very least, with margaritas and guacamole! But when is the last time we actually celebrated? Mmmm...possibly never. The best laid plans.....

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

    So this year I'm trying something different. I'm not even making plans! No, this year I'm using Cinco de Mayo as a starting point for a delicious summer menu. I'm making things like this Mexican Coleslaw and Mexican Street Corn Quinoa and Fish Tacos with Mango Salsa...and for a little something different? I'm giving Fruit Salsa a whirl. Without the pressure of making it ALL for Cinco de Mayo. No, I'll be enjoying all of them ALL SUMMER LONG.

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

    Because if there's one kind of food my family LOVES, it's Mexican. And this Mexican Coleslaw does not disappoint! It's packed with so much delicious flavor and loaded with ALL the veggies...and it's creamy, too. Which means this Mexican Coleslaw is on the fast track to becoming one of our favorite summer sides. And if you love Mexican recipes, I could see it becoming your favorite, too!

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

    So. What about you? What are your plans for May 5? Will you be going out? Staying in? Celebrating at all? Or are you smarter than me and don't even make plans to begin with?

    Either way, this easy Mexican Coleslaw recipe will be here waiting for you to make it.

    And I have the feeling you'll be making it all summer long....just like me.

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

    Mexican Coleslaw
    4.8 from 25 votes
    Print

    Mexican Coleslaw

    Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts!
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8 -10
    Author Cathy Trochelman

    Ingredients

    • 1 14 oz. bag coleslaw mix
    • ½ c. red pepper diced
    • ½ c. black beens rinsed and drained
    • ½ c. grilled corn
    • ½ c. minced cilantro
    • 1 jalapeno seeds removed and finely diced
    • ¾ c. mayo
    • ¼ c. sour cream
    • ½ package taco seasoning
    • 2 Tbsp. lime juice

    Instructions

    1. In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
    2. In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
    3. Add mayo mixture to coleslaw mixture and stir to combine.

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

    Previous Post: « Sparkling Skinny Sangria
    Next Post: Pineapple Margaritas »

    Reader Interactions

    Comments

    1. Paula - bell'alimento

      May 03, 2017 at 4:23 pm

      I'll be making this all summer! Looks amazing.

      Reply
      • Nancy

        August 26, 2017 at 5:40 pm

        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.

        Reply
        • Cathy Trochelman

          October 05, 2017 at 10:57 am

          It would definitely work to chop instead of shred the cabbage 🙂

          Reply
    2. Dorothy at Shockingly Delicious

      May 03, 2017 at 6:24 pm

      This is such a perfect dish to take to a pot luck! Looks great!

      Reply
    3. Patricia @ Grab a Plate

      May 03, 2017 at 7:53 pm

      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!

      Reply
    4. Erin @ The Speckled Palate

      May 03, 2017 at 8:18 pm

      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!

      Reply
    5. Kimberly @ The Daring Gourmet

      May 03, 2017 at 11:08 pm

      That sounds soooo good, I can't wait to try it!

      Reply
    6. Krista

      May 04, 2017 at 8:41 am

      This needs to be on everyone's Cinco de Mayo menu!

      Reply
    7. Anna @ Crunchy Creamy Sweet

      May 04, 2017 at 4:15 pm

      This would be perfect for our chicken tacos! Can't wait to make a big bowl of this coleslaw!

      Reply
    8. Katherine

      May 05, 2017 at 7:39 am

      You're not the only one. I love Mexican food and yet I completely forgot about Cinco de Mayo. Oops.

      Reply
    9. Jess

      May 05, 2017 at 7:59 am

      This could be the coleslaw of my dreams! Going to try this this Summer!

      Reply
    10. 2pots2cook

      May 06, 2017 at 9:22 am

      5 stars
      Amazing and vibrant ! Perfect photos ! Thank you so much !

      Reply
    11. Alexandra

      May 08, 2017 at 5:05 am

      5 stars
      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.

      Reply
    12. Michelle

      May 12, 2017 at 2:23 pm

      What could I use instead of mayo and sour cream. DAIRY issues

      Thank you

      Reply
      • Mandy

        June 05, 2017 at 7:04 pm

        For Michelle, try using a plain yogart, or plain greek yogart in place of sour cream and mayo

        Reply
        • michelle d linden

          September 23, 2017 at 3:41 pm

          yogurt is dairy...

          Reply
          • Cat

            September 27, 2017 at 12:42 am

            Veganaise!

            Reply
          • Apreju

            August 18, 2018 at 8:55 pm

            5 stars
            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

            Reply
        • Becky

          July 23, 2018 at 11:31 pm

          5 stars
          That’s what I was thinking

          Reply
        • Leanne

          July 30, 2018 at 11:45 am

          Mayo doesn't have dairy in it. It's safe. There are also dairy free yogurts. My favorite is the So Delicious brand.

          Reply
      • Jodi

        June 06, 2017 at 10:54 am

        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

        Reply
        • Tasha

          June 30, 2017 at 12:49 pm

          You can try dairy free yogurt and there is a egg/dairy free mayo. I have found it tastes similar.

          Reply
      • Carol

        July 06, 2017 at 4:58 pm

        You could use vegan sour cream and mayo. Available at most organic stores.

        Reply
    13. Jackie

      May 13, 2017 at 1:38 pm

      Do you eat right away or let sit overnight

      Reply
    14. Kathy

      May 14, 2017 at 7:18 pm

      Made this for Mothers Day today. It is really terrific. What a wonderful salad to bring to a party or pot luck.

      Reply
    15. Agness of Run Agness Run

      May 15, 2017 at 11:33 am

      I've never heard of this recipe but it seems so palatable, Cathy! Yummy!

      Reply
    16. Cl

      May 17, 2017 at 6:02 pm

      This is delicious, thanks!!!

      Reply
    17. Vanessa

      May 22, 2017 at 3:14 pm

      Just made this and it tastes really good! Will definitely make it again!

      Reply
    18. Aimee

      June 08, 2017 at 10:14 am

      Any idea the nutritional values? Weight Watcher points?

      Reply
      • Angela

        June 08, 2017 at 12:41 pm

        4 stars
        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!

        Reply
      • Angela

        June 08, 2017 at 12:42 pm

        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 %

        Reply
        • Carol

          June 15, 2017 at 2:45 pm

          Great job, Angela! Thanks!

          Reply
        • Peggy

          July 01, 2017 at 11:21 pm

          Where on myfitnesspal can I do this with other recipes

          Reply
    19. Beth Erdahl

      June 08, 2017 at 11:32 am

      5 stars
      This Mexican coleslaw is awesome. I added 1/4 cup of diced red onion for a little more flavor.

      Reply
    20. Mslindy

      June 10, 2017 at 6:44 pm

      What are the measurements on mayo, sour cream, lime etc??

      Reply
    21. Mslindy

      June 10, 2017 at 6:46 pm

      Never mind . I see them . Thanks !! Looking forward to it .?

      Reply
    22. tracy bridges

      June 12, 2017 at 2:30 pm

      how long does this hold in the refrigerator

      Reply
    23. Tracy

      June 15, 2017 at 1:45 pm

      Would it still taste good without the jalepeno?? My family does NOT like the heat!! 🙂

      Reply
      • Heather

        June 27, 2017 at 6:55 am

        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 ????

        Reply
      • D. Matlock

        April 09, 2018 at 6:46 pm

        4 stars
        You could used TAMED Jalepenos.... I love the flavor... but not the heat... I LOVE THEM!!!

        Reply
    24. Pershore Patty

      June 16, 2017 at 5:39 am

      Yum! Going to make this tonight to take to a BBQ tomorrow, once I've figured out the conversion from cup to grams 🙂

      Reply
    25. Jen

      June 16, 2017 at 6:16 pm

      Can this be made and mixed together the night before?

      Reply
    26. Dianne Bartolotta

      June 17, 2017 at 4:50 pm

      5 stars
      This was fabulous. Used healthy wraps and it was a total hit. Will be making this a lot.

      Reply
    27. Teri

      June 25, 2017 at 1:38 pm

      4 stars
      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.

      Reply
    28. Dianamota_

      June 28, 2017 at 8:22 pm

      How do I grill the corn?

      Reply
    29. linda Jenkins

      July 02, 2017 at 12:52 pm

      how far in advance do you recommend adding the dressing?

      Reply
    30. linda Jenkins

      July 02, 2017 at 12:53 pm

      how far in advance can you add the dressing?

      Reply
    31. Samantha Hedges

      July 03, 2017 at 5:44 pm

      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!)

      Reply
    32. Erik

      July 03, 2017 at 9:25 pm

      5 stars
      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.

      Reply
    33. Sue Ellen Johnsen

      July 04, 2017 at 3:12 pm

      5 stars
      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!!!

      Reply
    34. Carol Johnson

      July 05, 2017 at 6:30 pm

      Family cannot eat cilantro. Any ideas what I could use as a substitute?

      Reply
      • Jane Dough

        September 09, 2017 at 2:01 pm

        I sub parsley for cilantro in everything. To me, cilantro makes everything taste like a cross between flowers and dish soap!

        Reply
        • Mary Lou

          October 15, 2020 at 11:14 am

          4 stars
          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

          Reply
          • Cathy Trochelman

            October 19, 2020 at 3:37 pm

            Good to know!!

            Reply
      • Leigh

        September 02, 2020 at 2:43 pm

        Thai basil is a great substitute for cilantro.

        Reply
    35. Valérie

      July 08, 2017 at 6:31 pm

      5 stars
      Thank you so much for this recipe! Everyone here absolutely loved it!

      Reply
    36. Paula Brown

      July 19, 2017 at 7:02 pm

      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?

      Reply
      • Lori

        July 28, 2017 at 6:59 pm

        I was thinking of crushed tortilla chips...perhaps the blue corn variety!

        Reply
      • Jessica A

        May 04, 2018 at 2:58 pm

        Use roasted pepitas (pumpkin seeds)! Keeping with the Mexican theme whlie adding some more nutrients.

        Reply
    37. Judy

      August 09, 2017 at 1:52 am

      5 stars
      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!!!

      Reply
    38. Maureen McCabe

      August 12, 2017 at 12:30 pm

      4 stars
      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.

      Reply
    39. Melisa

      October 01, 2017 at 11:24 am

      Has anyone tried adding Fritos to this salad?

      Reply
    40. Gwen

      October 15, 2017 at 2:09 pm

      This looks delicious! And it will go perfectly with the chicken dish I just finished. Thank you so much!

      Reply
      • Cathy Trochelman

        October 15, 2017 at 4:12 pm

        Thanks, Gwen! Hope you enjoy it!

        Reply
    41. Angie

      November 17, 2017 at 1:41 am

      5 stars
      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.

      Reply
      • Cathy Trochelman

        November 22, 2017 at 4:21 pm

        So happy to hear it! Thanks for letting me know!

        Reply
    42. Betty

      November 18, 2017 at 4:23 pm

      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.

      Reply
      • Cathy Trochelman

        November 22, 2017 at 4:18 pm

        I do not use any dressing mix, just the shredded cabbage.

        Reply
    43. Patty

      December 05, 2017 at 7:45 pm

      5 stars
      Made this to go with enchaladas. Was delicious!

      Reply
    44. someone caring

      February 27, 2018 at 3:55 pm

      5 stars
      FYI **beans not beens 🙂
      Also it tastes delish. This is one of my regular sides!!

      Reply
    45. Martha Hernández

      April 09, 2018 at 7:20 pm

      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?

      Reply
      • Diane

        May 15, 2018 at 10:03 am

        Relax, Martha!! You sound ridiculous!????

        Reply
        • Peggy

          June 20, 2018 at 9:16 pm

          5 stars
          Breathe Martha!

          Reply
    46. Sur

      May 11, 2018 at 4:56 pm

      Sounds GREAT! Can I make it the day before and how long can I keep leftovers in the refrigerator. Thank you Cathy.

      Reply
    47. Peggy

      July 23, 2018 at 6:09 pm

      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.

      Reply
    48. Jeff

      August 05, 2018 at 8:50 pm

      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

      Reply
    49. Marie

      January 22, 2019 at 12:14 pm

      5 stars
      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!

      Reply
      • Cathy Trochelman

        January 26, 2019 at 5:28 am

        So glad to hear!

        Reply
    50. Nancie

      April 09, 2019 at 6:54 pm

      Excellent! Would also be great on shrimp tacos.

      Reply
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