Mexican Coleslaw

This easy Mexican Coleslaw recipe comes together in minutes and adds a bold, creamy kick to any Southwestern-style spread. Serve it as a taco topper, a fresh side for summer BBQs, or a quick way to add crunch and flavor to everyday meals.

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Featured Comment

My family requests this at every family gathering. It is so good and so easy to make.

– Beckie

3 More Comments

Why You’ll Love This Mexican Coleslaw

This fast flavorful taco slaw recipe is quick to make and always a hit at gatherings. Here’s why it belongs on your table:

• Ready in just 5 minutes – Quick to prep, with no cooking required.
• Made with simple slaw ingredients – Nothing fancy, just real, fresh staples.
• Naturally low carb and gluten-free – A lighter side that works with many diets.
• Versatile and delicious – Use it as a taco topping or serve it as a side dish.
• Perfect for parties – Ideal for picnics, BBQs, potlucks, or Cinco de Mayo celebrations.

Ingredients

Here’s what you’ll need to make this creamy, tangy Mexican slaw recipe:

• Mayonnaise – Substitute with Greek yogurt or avocado mayo for a lighter option.
• Sour cream – Greek yogurt also works here if you want to reduce dairy or cut some calories.
• Taco seasoning – Use store-bought or homemade taco seasoning.
• Fresh lime juice – Bottled lime juice works in a pinch, but fresh is best.
• Salt
• Black pepper
• Pre-shredded coleslaw mix – Look for a mix with green cabbage, red cabbage, and carrots. You can also shred your own or use shredded kale broccoli slaw.
• Red bell pepper – Orange or yellow bell peppers work just as well.
• Black beans, drained and rinsed – Substitute with pinto beans or chickpeas if preferred.
• Fire-roasted corn, drained – Regular canned corn or frozen/thawed corn also work. For extra flavor, try grilled or skillet-blackened fresh corn.
• Fresh jalapeño pepper, seeds and membranes removed – Swap the jalapeno with green chilies for less heat, or leave out entirely for a milder slaw. Want it spicier? Keep the seeds or use serrano or habanero peppers.
• Fresh cilantro – Not a fan of cilantro? Use flat-leaf parsley instead.

See the recipe card for full information on ingredients and quantities.

How to Make Mexican Coleslaw

1. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper until smooth.
2. Mix the slaw: In a large bowl, combine the shredded cabbage and carrot mix, red pepper, black beans, fire-roasted corn, jalapeño, cilantro, and the prepared dressing. Stir until everything is evenly coated.
3. Chill: Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
4. Serve: Transfer to a serving bowl and garnish with extra chopped cilantro, if desired. Enjoy!

Recipe Tips

• Thaw and drain corn well if using frozen, to avoid a watery slaw.
• Amp up the heat by mixing in a chopped chipotle pepper or a splash of your favorite hot sauce.
• Chill before serving for at least 30 minutes—this gives the flavors time to blend and makes the slaw extra refreshing.
• Serving a crowd? You can prep the veggies and dressing separately up to a day in advance. Combine them 30 minutes before serving.
• Short on time? It’s still delicious served right after mixing, but the taste and crunchy texture improve with a brief chill.

Storage Tips

• To Store: Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the crunchy veggies will soften over time as they absorb the dressing.
• Make Ahead: For the best texture, prepare the dressing and veggies separately up to 1 day in advance. Store each in the fridge, then toss them together about 30 minutes before serving to let the flavors meld without sacrificing crunch.

Other Easy Side Dish Recipes

• Mexican Street Corn
• BLT Pasta Salad
• Easy Baked Beans
• Olive Garden Salad
• Mexican Street Corn Dip
• Salad Supreme Pasta Salad
• Calico Beans

If you’ve tried this Mexican Coleslaw Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 11 votes

Mexican Coleslaw

Author — Jennifer Fishkind

Serves — 16

Creamy, crunchy, and tangy, this easy Mexican coleslaw makes the perfect taco topping or a refreshing side for summer meals and BBQs.

PrintRatePin Save Saved

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill time 30 minutes mins

Total Time 45 minutes mins

Ingredients

 

• ▢ ¾ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 2 tablespoons taco seasoning
• ▢ 2 tablespoons fresh lime juice
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 20 ounce (2 10-ounce) bags pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage)
• ▢ 1 cup diced red bell pepper
• ▢ 15.25 ounce can black beans drained and rinsed
• ▢ 14.75 ounce can fire-roasted corn drained
• ▢ 3 tablespoons minced fresh jalapeno pepper veins and seeds removed
• ▢ ⅓ cup chopped fresh cilantro plus additional for garnish

Instructions

 

• To make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.
  ¾ cup mayonnaise, ½ cup sour cream, 2 tablespoons taco seasoning, 2 tablespoons fresh lime juice, ½ teaspoon salt, ¼ teaspoon black pepper
• In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.
  20 ounce (2 10-ounce) bags pre-shredded coleslaw mix, 1 cup diced red bell pepper, 15.25 ounce can black beans, 14.75 ounce can fire-roasted corn, 3 tablespoons minced fresh jalapeno pepper, ⅓ cup chopped fresh cilantro
• Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.
• Transfer to a serving bowl and garnish with additional chopped fresh cilantro.

Jenn’s Notes

Storage:

• To Store: Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the crunchy veggies will soften over time as they absorb the dressing.
• Make Ahead: For the best texture, prepare the dressing and veggies separately up to 1 day in advance. Store each in the fridge, then toss them together about 30 minutes before serving to let the flavors meld without sacrificing crunch.

Tips:

• Thaw and drain corn well if using frozen, to avoid a watery slaw.
• Amp up the heat by mixing in a chopped chipotle pepper or a splash of your favorite hot sauce.
• Chill before serving for at least 30 minutes—this gives the flavors time to blend and makes the slaw extra refreshing.
• Serving a crowd? You can prep the veggies and dressing separately up to a day in advance. Combine them 30 minutes before serving.
• Short on time? It’s still delicious served right after mixing, but the taste and crunchy texture improve with a brief chill.

Nutrition Info

Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 278mg | Potassium: 243mg | Fiber: 4g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg

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