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!
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?
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…..
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.
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!
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.
Mexican Coleslaw
Taco Salad meets coleslaw in this deliciously creamy Mexican Coleslaw! Packed with flavor and perfect for summer cookouts!
Ingredients
- 14 ounce bag coleslaw mix
- 1/2 cup red pepper, diced
- 1/2 cup black beens, rinsed and drained
- 1/2 cup corn
- 1/2 cup minced cilantro
- 1 jalapeno, seeds removed and finely diced
- 3/4 cup mayo
- 1/4 cup sour cream
- 1/2 package 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.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 165Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 11mgSodium: 180mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
Peter says
Try adding some rotisserie chicken and tortilla strips to make it a complete meal.
Sylvia Wright says
I just stumbled over this recipe & fell in Love. I will get the ingredients I need today & Woo hoo!!
It looks so fresh & appetizing I can hardly wait! Mexican food is cooked 4-5 times a week not to count the restaurants we attend or takeout. I will add this to my favorite recipe book & fix tonight!! Thank You for sharing!!
Dar Dar says
My Family Loved this Salad. We added broken tortilla chips, just before eating. My daughter suggested adding Pumpkin seeds or sunflower seeds. This is a keeper for our family.
Dar Dar says
My Family Loved this salad. We did add broken tortilla chips on top just before eating. My daughter suggested adding sunflower seeds or pumpkin seeds. This recipe is a keeper for my family.
Cathy Trochelman says
I love those suggestions for a little bit of crunch! Thanks!
Joann Khoe says
Question
Can this be made a day before serving?
Cathy Trochelman says
Yes, absolutely!
Donna says
Hi, I’m wondering if I could use canned corn and fry it in a pan instead of grilling?
Cathy Trochelman says
yes you can, or frozen too.
Cheryl says
Can you make this. Night before and refrigerate until next day.
Cathy Trochelman says
Yes you can 🙂
Mary Ellen says
Too much mayo and too much cilantro. I really like cilantro but this was too much. it was way too creamy because of the mayo. I even added some chili powder to counteract the mayo and added some
Lime juice, but it didn’t help. It may be good with some others adjustments but my hubby and I agree that this is NOT a keeper.
Jean says
This was delicious and a nice change from our “usual” coleslaw. I also like that it made plenty and budget friendly. I plan to double the recipe to go with our Labor Day brisket! Thank you!
Eric Kelly says
This was so delicious. I also added fiesta colored tortilla strips on top, and served with fried fish with a cilantro dipping sauce. All my friends are asking for this recipe!! I willl be sure to mark your page to see how your other recipe’s worked out.
Cathy Trochelman says
So happy to hear it… thanks for letting me know!
Dawn says
Grilled corn. Do you buy it like that or do you grill it, how?
Cathy Trochelman says
I either grill the corn, or cut the corn off the husk and fry it up in a pan until it gets a bit “grilled”
Lorraine F McCarthy says
Th0is looks perfect. Thank you for sharing this recipe.
I’ll be making it tomorrow so haven’t tasted it yet. I’ m sure it will be great,
Sandy says
Made salad for Easter , was as big hit. Will be making this again soon.
Ed says
I rarely leave comments on recipes, but I’ll make an exception. I was looking for something to side with the blackened shrimp quesadillas I was making. I had half a head of red cabbage and some mini sweet peppers that needed to be used, so I went in search of something to do with them. I stumbled upon this recipe, had everything I needed for it, and it sounded good, so I gave it a try. Wow! This is crazy good, and went perfectly with the quesadillas. Nice cool crunch to accompany the spicy blackened shrimp. The only modifications I made was using the 1/2 head of red cabbage instead of the slaw mix, and adding the whole can of black beans instead of just 1/2 cup. I might increase the corn next time, and if I think there won’t be any left, I might add some shredded cheese. But really, it’s amazing the way it is. Many thanks for posting this. It has been printed and will be used frequently.
Kelly says
Oh oh oh…..this is AMAZING! We’re having fish tacos tonight so was looking for a Mexican slaw – found this recipe and dropped everything to give it a try since I had every ‘fixin’ on hand. My bag of coleslaw was 16 oz but I started with making everything just as the recipe calls for. When I got done, I did a little doctoring as follows: added entire can of grilled corn ( quickly grilled on the stove top), added entire can of black beans, added about 1/2 cup diced jicama for some added crunch. Lastly, added a dusting of stevia. Left all dressing proportions as written. This is AMAZING – am eating some for lunch right now and sprinkled some pepitas on top. It is really a perfect slaw. Thanks so much for sharing!
SHIRLEY HANKINS says
Can frozen roasted corn be used in this recipe?
Cathy Trochelman says
Yes, you can use frozen corn.
MJ says
This was amazing. I wouldn’t mind dipping some fries in the dressing alone. I used light sour cream, light Mayo and less sodium taco seasoning and it was still delicious!
Sharon Cali says
Second time in a week to make this, everyone loves it.
Having just got a request for a taco night at a party, tomorrow, too. Love it.
Mary Valente says
Hi Cathy- this looks like a great side, even main, dish. How many hours ahead can I make it? I gave it four stars because it looks great but I haven’t tried it yet.
Cathy Trochelman says
I would plan to use it the same day, but feel free to make it in advance that day.