Mexican Coleslaw
Mexican coleslaw is a creamy, crunchy, colorful mix of fresh delicious flavors! Quick and easy to make, this will be your new favorite side!
Yield: 8 -10 servings
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!
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Notes
Corn: 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.
Spicy: 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.
Lightened up: 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!
Toppings: You can add pepitas, sliced green onions and/or tortilla strips as optional toppings for this coleslaw.
Recipe adapted from my friend Cathy at Lemon Tree Dwelling.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 20g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 30mg | Sodium: 505mg | Fiber: 3g | Sugar: 5g
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