Taco Coleslaw

5 from 8 votes

Taco Coleslaw is a delicious combination of creamy coleslaw mixed with Mexican corn salad. Easy to make in 5 minutes, it's the perfect side for picnics, potlucks, or topping for tacos.

Prep Time5

Cook Time0

Total Time5

Course: Salad, Side Dish

Cuisine: American, Mexican

Servings:

Calories: 301kcal

Author: Jennifer Fishkind

Ingredients

1 cup mayonnaise
⅓ cup sour cream
2 tablespoons fresh lime juice
1 tablespoon taco seasoning
1 chipotle pepper in adobo sauce minced
½ teaspoon salt
¼ teaspoon black pepper
16 oz bag fresh coleslaw blend (shredded cabbage & shredded carrots)
21.6 oz (2 10.8-oz) bag frozen southwestern style corn mix thawed (1-2 tablespoons reserved for optional garnish)
⅓ cup green onions chopped
2 tablespoons fresh cilantro chopped
Optional Garnish- additional sprinkle of chopped green onions, chopped cilantro and southwest style corn

Instructions

In a mixing bowl combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt and black pepper. Stir to combine.
In a large mixing bowl add the bag of fresh coleslaw mix, thawed southwestern style corn mix, chopped green onions and chopped fresh cilantro.
To the large mixing bowl with the coleslaw ingredients add the taco dressing and mix to completely coat all the coleslaw with the dressing.
Transfer to a large serving bowl and top with the optional garnish of chopped green onions, cilantro and southwest style corn mix.

Notes

Storage:

This taco coleslaw is best served chilled. You can make it ahead of time and keep it refrigerated, covered with plastic wrap, for up to 8 hours before serving.

Tips:

You can substitute a frozen, and thawed, mexican street corn mix for the southwest style corn mix. It will typically have charred corn and peppers in it. If the frozen bags are unavailable in your area you can also substitute with a 15.2 oz. can of Southwest style corn with peppers. You will want to make sure to drain all the liquid from the can before adding it to your taco coleslaw.
You will find the chipotle peppers in adobo sauce, usually in small cans, in the latin food section of your grocery store. There are multiple peppers inside each can. You can transfer the additional chipotle peppers in sauce into a freezer safe container and store it in the refrigerator, or freezer, for up to 1 month. These peppers are very hot. I find that one pepper is plenty to add a nice amount of heat to the coleslaw without being too hot. However, if you really enjoy spice you can feel free to add more of the chipotle peppers in adobo sauce to your dressing.
For ease of use I love buying the bags of pre-shredded cabbage and carrots (labeled as coleslaw mix) in my produce section. If you prefer to shred your own cabbage and carrots then you will need about 6 cups total. You can also use a shredded kale or broccoli slaw blend as a substitute for the cabbage coleslaw blend.
Fresh squeezed lime juice will give you the best flavor, but you can also use bottled like juice to save time.

Nutrition