Mexican Coleslaw is loaded with South of the Border flavors and is perfect for any cookout or BBQ. It also pairs well with tacos, fajitas, and the like.
A cool, creamy, and crunchy coleslaw is hard to resist, but add some bold flavors and spice and you really have something that is crave-worthy.
This fresh-tasting Mexican Coleslaw is full of bold flavors.
Ingredients
I started with a bag of coleslaw mix for convenience, but you could most certainly shred your own cabbage. I added in some shredded red cabbage for some color. What really makes this coleslaw special is all the extra ingredients added in. It’s more like a salad than a typical coleslaw.
Black beans, corn, red bell pepper, red onion, cilantro, and jalapenos add so much flavor and color. It really is a beautiful coleslaw!
The creamy base of this Mexican Coleslaw is made from mayonnaise, sour cream, lime juice, and taco seasoning. The taco seasoning really adds some bold flavor and livens it up.
Just before serving I sprinkle some pepitas on top for extra crunch. You could also use sunflower seed, or even almonds.
How To Serve Mexican Coleslaw
This taco-seasoned coleslaw would be amazing on fish tacos. It would also be great with this Chipotle Pulled Chicken or as a side for Beef and Bean Burritos or Grilled Salmon Burritos with Chipotle Cream.
Variations and Additions
- Add shreded carrot or diced avocado.
- Sprinkle some crumbled cotija cheese on top.
- Leave the jalapenos out if you don’t want it spicy.
- Use sunflower seeds in place of chicken.
- Mix in some diced grilled chicken and make a meal out of it.
Storage
Leftovers will keep for 2 to 3 days in an airtight container in the refrigerator. If making more than 2 hours in advance, I recommend mixing together the slaw ingredients in one bowl and the dressing ingredients in a separate bowl and combining them closer to serving time.
More Coleslaw Recipes
- Caesar Coleslaw
- Buttermilk Coleslaw
- Cucumber Coleslaw
- Blue Cheese Bacon Coleslaw
- Sweet Vinegar Coleslaw
Mexican Coleslaw
Ingredients
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lime juice
- 1/2 packet taco seasoning
- 1 (14-ounce) bag coleslaw mix
- 1 cup shredded red cabbage
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cooked corn kernels,, preferably grilled corn
- 1/2 cup diced red pepper
- 1/3 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 2 jalapenos,, seeded and finely diced
- 1/4 cup pepitas
Instructions
- Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
- In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
- Add mayonnaise mixture and stir to combine.
- Cover and chill for at least 30 minutes.
- Sprinkle with pepitas just before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Lemon Tree Dwelling
Originally posted August 8, 2017.
Disclosure: This post may contain affiliate links.
This dish was delicious. I had a dinner party and Everyone raved about how good it was.
I didn’t have taco seasoning packet so had to make my own. Also I grilled my corn which really does make it better. Thank you for sharing this recipe.
Wonderful flavors and great coleslaw consistency. I added black olives!
This is so good on pulled pork sliders. Its amazing as a side on its own. I make this all of the time and everyone loves is
I forgot to give it a 5 star rating.
I love this recipe. The dressing is so wonderful but yet so easy! Every time I make it, everybody loves it!!!
I’m lactose intolerant. I used vegan cream cheese instead of sour cream. It was delicious!
10
how many does this feed?
I was having a hard time liking this until I added a tablespoon of sugar. it definitely needed some sweetness.