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.
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.
Watch the short video below to see how easy this recipe is to make.
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.
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Recipe adapted from Lemon Tree Dwelling
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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.
This was delicious! Definitely would serve 8 to 10. I had to substitute sunflower seeds and left out the jalapeñs for my husband who never even ate any! Man, did he miss out! Everybody else loved it and it went perfectly with our margaritas, tamale casserole and corn soufflé dinner!
I do not like regular coleslaw, but my whole family (including myself) loves this side dish! We’ve added it to our taco nights regularly.
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I just made this and YUM! Thank you for sharing! I made a few modifications i.e. I made my own taco mix seasoning. I keep all those ingredients in the house so I used: paprika, chili powder, cumin, garlic powder, black pepper, red pepper flakes, cayenne powder, dried oregano, and kosher salt. I halved the amount of jalapeno as my littles are getting eased into the world of spice! I added a touch more lime juice and toasted my pepitas with 1/4tsp. of olive oil, a pinch of cumin, and garlic powder to add extra pizazz. I did use my whole can of corn and black beans because I have a habit of putting the extra leftovers in the fridge until they grow fuzz…it’s a personal flaw. I bet if one added some crumbled tortilla chips it would be extra over the top.
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This turned out delicious! Thank you for sharing. I added my own tweets (Greek yogurt as the only cream, jalapeños and cumin), but your recipe was excellent! I ended up making ground chicken, warmed up whole grain small tortillas and put the slaw on top. It made a delicious Baja chicken taco!
My husband is not a fan of the traditional cole slaw and he couldn’t get enough of this. The only changes to the recipe that I made were to use Greek yogurt instead of sour cream, a sprinkle of cane sugar, a tablespoon of Penzey’s chicken taco seasoning instead of the packet, and 1T of half and half to thin the dressing a little. It was a huge hit with bbq ribs— thank you!
The whole family enjoyed this, including the grand kids! Loved the flavors. We are very calorie and fat conscious these days and I only used half of the dressing – it was plenty. And I’ve used the other half in slaw without the corn and beans since then. I, too, made my own taco seasoning with chili powder, etc.
This is great! Had to make my own taco seasoning (just threw in some chile powder, garlic salt, cumin, coriander, paprika, & oregano) and I left out the beans and corn because we were having those in the enchiladas I was making. Kept everything else exactly as is. Huge hit! Thanks!
How many people does the Mexican coleslaw serve?
I would say 8-10 servings Anna.
Lies! Three of ate it all. It was so yummy! Could make a healthy-ish with just this!