This Easy Mexican Coleslaw is a zesty blend of crunchy cabbage, colorful bell peppers, and a splash of lime juice. It’s the perfect refreshing side for tacos or grilled meats!
Believe me, this coleslaw makes any meal feel festive! I love how quick it is to whip up—just mix, toss, and enjoy. It’s a go-to for family barbecues—everyone asks for the recipe!
Key Ingredients & Substitutions
Cabbage: Using both green and purple cabbage adds color and nutrition. If you can’t find purple cabbage, you can skip it or use napa cabbage instead for a similar texture.
Black Beans: Canned black beans are convenient, but you can use kidney beans or chickpeas if you prefer. Just make sure to rinse them well before using!
Corn: Fresh corn is sweet and crunchy, but frozen corn works just as well. If neither is available, you could use drained canned corn instead.
Bell Peppers: Red and yellow bell peppers add sweetness. Feel free to swap them for any color bell pepper or even add jalapeños if you like some heat!
Cilantro: This herb adds fresh flavor. If you’re not a fan of cilantro, parsley is a great substitute, although it’ll change the flavor a bit.
Mayonnaise and Sour Cream: You can substitute Greek yogurt for a lighter option, or even use a vegan mayo if you want a plant-based version.
How Do I Make Sure My Coleslaw is Well-Mixed and Flavorful?
Mixing well is key to a great coleslaw! Here’s how to do it right:
- Start by preparing all your veggies and beans in a large bowl. This ensures you have enough space to mix.
- Whisk your dressing ingredients in a smaller bowl until smooth. This helps to break down any clumps.
- Pour the dressing over the veggie mixture and use a spatula to gently fold everything together. Be careful not to crush the ingredients!
- Taste as you go. Adjust the seasoning for more salt, pepper, or lime juice for extra zing.
- Chilling the coleslaw for at least 30 minutes helps flavors blend beautifully!
Following these steps will give you a well-mixed, fresh, and tasty coleslaw that pairs perfectly with any meal!
Easy Mexican Coleslaw
Ingredients You’ll Need:
For the Salad:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup canned black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional for extra heat)
- Salt and pepper, to taste
How Much Time Will You Need?
This Easy Mexican Coleslaw takes about 15 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator for the best flavor. In total, you’re looking at about 45 minutes before you can enjoy this refreshing side dish!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, black beans, fresh corn, diced red bell pepper, diced yellow bell pepper, and chopped cilantro. Give it a good mix to combine everything evenly!
2. Make the Creamy Dressing:
In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, ground cumin, chili powder (if using), and a pinch of salt and pepper. Keep whisking until the dressing is smooth and creamy, and everything is well blended.
3. Combine and Toss:
Pour the creamy dressing over the cabbage mixture. Use a spatula or tongs to gently toss everything together until all the vegetables are nicely coated with the dressing. Be gentle so you don’t crush the veggies!
4. Taste and Adjust:
Give your coleslaw a taste! You can add more salt, pepper, or lime juice based on your personal preference. Adjust as needed to get that perfect flavor!
5. Chill and Serve:
Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. When you’re ready to serve, give it another quick toss and enjoy this vibrant, zesty side dish alongside tacos, grilled chicken, or your favorite Mexican meals!
This creamy, colorful coleslaw is packed with crunchy veggies, a hint of sweetness from the corn, and the earthiness of black beans—all brightened up with zesty lime and fresh cilantro. It’s a delightful addition to any meal!
FAQ for Easy Mexican Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! While green and purple cabbage are used for their crunch and color, you can also substitute napa cabbage or savoy cabbage for a slightly different texture and flavor. Just make sure to keep the total volume the same.
How Long Does This Coleslaw Last in the Fridge?
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed fresh, as the cabbage can become too soft if left in the dressing for too long.
Can I Make This Coleslaw Vegan?
Yes! To make it vegan, simply substitute the mayonnaise with a vegan mayo, and use a dairy-free yogurt instead of sour cream. This will keep the creamy texture while accommodating a plant-based diet!
How Can I Adjust the Heat Level?
If you prefer your coleslaw with a bit more kick, you can add diced jalapeños or more chili powder. Start with a small amount and taste as you go to reach your desired heat level!
