Mexican Coleslaw

5 from 11 votes

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

Prep Time15

Cook Time0

Chill time30

Total Time45

Course: Salad, Side Dish

Cuisine: American, Mexican

Servings: (½ cup) servings

Calories: 149kcal

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

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.

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.