Mexican coleslaw is a creamy, crunchy, colorful mix of fresh delicious flavors! Quick and easy to make, this will be your new favorite side!

April is coming to a close and May is close behind, which means Cinco de Mayo is almost here!

I'm headed to the mountains for a family camping trip this weekend. The kiddos love it so much and I love being outside for a few days straight!

Then I've got a long weekend next weekend for my annual girls beach trip. I simply cannot wait! It's something we all look forward to all year long.

(So much so that we plan the next year's trip while we are there, so we can literally look forward to it ALL year long!)

So, I'm maybe a bit early but I have Cinco de Mayo on the mind because I gotta get my plan in place before I'm out of town for all the fun stuff.

Enter today's recipe.

This creamy, bright, fresh, colorful, crunchy Mexican coleslaw is my new obsession.

I made it a couple of times last year, including for our family’s epic taco bar feast when my brother’s family came to visit. And we all devoured it!

I’ve made it a few more times since. Can’t get enough!

It’s a creamy coleslaw for a base but it gets the flavor turned WAY up with some taco seasoning and lime juice in the dressing.

And we mix in crunchy red bell peppers, black beans and corn, some red onion, jalapeño and cilantro to brighten it all up.

Oh. My. Goodness.

I can’t even take credit for this recipe gloriousness. It’s an adaptation of my friend Cathy's Mexican coleslaw recipe and dang, she nailed it!

(I get to see her next month at a conference and I can’t wait to play together in Chicago! ‍♀️)

Oh, and if you like this fun twist, you should also check out this curried coleslaw.

OK, let’s talk some details about this recipe.

If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Mexican coleslaw recipe notes:

You can use fresh corn, canned corn (well drained) or frozen corn that’s thawed. (Run it under a faucet for 1-2 minutes to thaw it quickly.)
Feel free to grill or slightly char your corn in a sauté pan for extra flavor.
For a spicy coleslaw, leave some of the membranes in the jalapeño. You could also add a few dashes of hot sauce to the dressing to give it a little kick.
You can lighten this up by using a light or reduced-fat mayo and nonfat Greek yogurt. Or go all in with regular mayo and sour cream. Whatever you got!

Now, granted, this loaded coleslaw has so much going on, it’s perfectly flavorful and fabulous all on it’s own.

But you know me, I just can’t help myself when it comes to garnishes and toppings!

Bonus toppings for Mexican coleslaw:

- Pepitas (raw or roasted)

- Sliced green onions

- Tortilla strips

I mean, talk about a party in your mouth!

And finally, here’s some serving ideas to round out your meal.

What to serve with southwestern coleslaw:

- Tacos or fajitas

- Mexican meatloaf

- Slow cooker Mexican shredded chicken

- Easy slow cooker mole chicken

- Quick and easy Mexican shrimp skillet

- Cheesy Mexican stuffed chicken breasts (coming next week so stay tuned!)

I think you guys are going to love this recipe as much as I do! Whether for Cinco de Mayo or just your next taco night, I hope you give it a try.

Enjoy!

XO,

Kathryn

Yield: 8-10 servings

Mexican coleslaw

Name: Mexican coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 (14 oz.) bag shredded coleslaw mix; 1/2 cup chopped red bell pepper; 1/2 cup black beans; 1/2 cup white or yellow corn (see notes); 1/4 cup chopped red onion; 1 small jalapeño, seeded and finely chopped; 1/2 cup chopped fresh cilantro; 2/3 cup mayonnaise (regular or light is fine); 1/3 cup nonfat plain Greek yogurt (or sub sour cream); 2 tablespoons taco seasoning (homemade or store-bought); 2 tablespoons fresh lime juice

Mexican coleslaw is a creamy, crunchy, colorful mix of fresh delicious flavors! Quick and easy to make, this will be your new favorite side!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

For the coleslaw:

1 (14 oz.) bag shredded coleslaw mix
½ cup chopped red bell pepper
½ cup black beans
½ cup white or yellow corn (see notes)
¼ cup chopped red onion
1 small jalapeño, seeded and finely chopped
½ cup chopped fresh cilantro

For the dressing:

⅔ cup mayonnaise (regular or light is fine)
⅓ cup nonfat plain Greek yogurt (or sub sour cream)
2 tablespoons taco seasoning (homemade or store-bought)
2 tablespoons fresh lime juice

Instructions

Combine all of the coleslaw ingredients in a large bowl and toss to combine.
Combine the dressing ingredients in a separate bowl and mix well.
Add the dressing to the coleslaw mix and stir well to get everything coated. Cover and chill for at least 30 minutes to let the flavors meld.
Serve and enjoy!

Notes

You can use fresh corn, canned corn (well drained) or frozen corn that’s thawed. (Run it under a faucet for 1-2 minutes to thaw it quickly.)

Feel free to grill or slightly char your corn in a sauté pan for extra flavor.

For a spicy coleslaw, leave some of the membranes in the jalapeño. You could also add a few dashes of hot sauce to the dressing to give it a little kick.

You can lighten this up by using a light or reduced-fat mayo and nonfat Greek yogurt. Or go all in with regular mayo and sour cream. Whatever you got!

You can add pepitas, sliced green onions and/or tortilla strips as optional toppings for this coleslaw.

Recipe adapted from Lemon Tree Dwelling.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 30mgSodium: 505mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 10g

Mexican Coleslaw