This Easy Mexican Coleslaw is a fresh and zesty side dish perfect for summer picnics! With crisp cabbage, vibrant bell peppers, and a tangy lime dressing, it offers a burst of flavor in every bite.
Trust me, this coleslaw is a crowd favorite! I love pairing it with tacos or just munching on it as a snack. Plus, it takes just minutes to whip up—who doesn’t love easy in the kitchen?
Key Ingredients & Substitutions
Cabbage: I prefer using a mix of green and purple cabbage for added color and crunch. If you can’t find either, pre-packaged coleslaw mixes work great too!
Black Beans: Canned black beans are so convenient. If you want to skip the can, cooked chickpeas or kidney beans would also work well.
Corn: Fresh corn off the cob brings the best sweetness, but canned or frozen corn is a quick alternative. Just remember to drain and rinse if you’re using canned.
Bell Pepper: Red bell pepper adds sweetness, but you could substitute it with green bell pepper or even diced jalapeño for a spicy kick!
Cilantro: This herb provides great flavor, but if you’re not a fan, fresh parsley or even mint can be a pleasant swap.
Mayonnaise: I love the creaminess of mayonnaise, but Greek yogurt is a healthier option. You can use half mayo and half yogurt for a lighter dressing.
How Can I Make Coleslaw Creamy and Flavorful?
To get that perfect creamy coleslaw, focus on the dressing! Start by whisking mayo with lime juice, cumin, and optional chili powder. This dressing is key to binding all the flavors together.
- Make sure all ingredients are well coated with the dressing for even flavor.
- If you want it more tangy, don’t hesitate to add extra lime juice.
- Chilling for at least 30 minutes allows the flavors to blend beautifully, so patience is key!
Easy Mexican Coleslaw Recipe for Summer
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 medium red bell pepper, finely diced
- 1 medium tomato, diced
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro leaves, roughly chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra spice)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This Easy Mexican Coleslaw recipe takes about 15 minutes to prepare and, for the best flavor, let it chill in the fridge for at least 30 minutes before serving. Total time adds up to around 45 minutes but believe me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Vegetables:
In a large mixing bowl, combine the shredded cabbage, black beans, corn, diced red bell pepper, tomato, red onion, and chopped cilantro. This collection of colorful veggies adds both crunch and visual appeal!
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, chili powder (if you’re adding spice), salt, and pepper until it’s smooth and well-blended. This creamy dressing brings everything together!
3. Combine Everything:
Pour the dressing over the vegetable mixture. Using a spatula or large spoon, gently toss everything together, making sure all the ingredients are evenly coated with the delicious dressing.
4. Adjust and Chill:
Give it a taste! Adjust the seasoning with more salt, pepper, or lime juice if needed. To allow all those vibrant flavors to meld beautifully, cover the bowl and refrigerate the coleslaw for at least 30 minutes.
5. Serve and Enjoy:
After chilling, your coleslaw is ready to serve! Enjoy it chilled as a refreshing side dish, perfect for summer BBQs, tacos, or grilled meats. It’s colorful, crunchy, and delicious!
FAQ for Easy Mexican Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! You can use any type of cabbage you prefer. A mix of green and purple cabbage adds color and texture, but napa cabbage or even pre-packaged coleslaw blends can work just as well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but be aware that the cabbage may lose some crunch. If you want maximum freshness, consider storing the dressing separately and combining it just before serving.
Can I Make This Coleslaw Vegan?
Yes! To make this coleslaw vegan, simply substitute the mayonnaise with a vegan mayo or use Greek yogurt or a plant-based yogurt alternative. The other ingredients are already vegan-friendly!
How Can I Make It Spicier?
If you’re looking for a kick, try adding diced jalapeños or an extra pinch of chili powder to the dressing. You can also sprinkle some cayenne pepper or hot sauce on top right before serving for an extra zing!
