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This vibrant Mexican coleslaw has quickly become a potluck favorite in my house thanks to its fresh crunch and bright flavors. Tucked between juicy tomatoes and sweet charred corn, the creamy yet tangy dressing brings bold southwest flair that makes every forkful totally irresistible. Whether it is laid alongside tacos or served straight from the bowl, this slaw always disappears fast.
The first time I made this Mexican coleslaw was for a summer cookout after grilling way too much corn. My husband says it now tastes like every sunny memory from our backyard gatherings. No matter the season, it always delivers a burst of brightness on the table.
Ingredients
- Mayo: Creates a rich creamy base and helps all the flavors cling to each bite. Look for a high-quality real mayonnaise for best texture
- Sour cream: Lively tang and smoothness. Full-fat is perfect for body but light versions work too
- Fresh lime juice: Brings zing and balances richness. Use fresh-squeezed for brighter taste
- Taco seasoning: Provides southwest flair and gentle heat. Homemade or low-sodium blends work well
- Tri-color coleslaw mix: Saves time with tender cabbage and carrots. Choose a crisp bag with no liquid
- Red bell pepper: Juicy sweetness and extra color. Look for firm and shiny peppers
- Grape tomatoes: Juicy bursts of acidity. Sweet cherry tomatoes also work
- Black beans: Protein and creaminess. Rinse and drain well
- Grilled or blackened corn: Sweet smoky flavor. Fresh charred corn shines but frozen works in a pinch
- Jalapeno: Gentle kick. Remove seeds for less heat
- Fresh cilantro: Herbaceous depth. Bright green leaves indicate freshness
- Kosher salt and pepper: Fine-tunes and heightens all flavors. Taste and adjust as needed
Step-by-Step Instructions
- Make the dressing:
- In a small bowl whisk together mayo, sour cream, fresh lime juice and taco seasoning until silky smooth and combined. This dressing should taste tangy and a little zippy at this stage
- Combine the vegetables:
- In a large serving bowl add the coleslaw mix, diced red pepper, halved grape tomatoes, rinsed black beans, grilled corn, minced jalapeno, and chopped cilantro. Toss gently to evenly distribute but do not mash or bruise the veggies
- Coat with dressing:
- Spoon the prepared dressing over the bowl of slaw. Using a large spatula gently fold everything together. Make sure you reach to the bottom so all pieces are coated but keep the textures crisp
- Season and chill:
- Add kosher salt and cracked black pepper. Taste and adjust as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld and crisp up more
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My favorite ingredient in this coleslaw is the grilled corn. There is just something about that sweet charred flavor that reminds me of July Fourth picnics at my grandparent’s house. The little pops of yellow and smoky taste always take me back to those hot afternoons when the grill was the center of the party.
Storage Tips
For best freshness keep the coleslaw stored in an airtight container in the fridge. It holds up very well for up to 2 days and sometimes tastes even better on day two when the flavors have fully mingled. If you have made it ahead give it a quick toss before serving to redistribute the dressing.
Ingredient Substitutions
You can swap Greek yogurt in for the sour cream if you want a lighter or tangier note. If you do not have grilled corn, roasted canned corn or even thawed frozen corn will give a similar effect. For more spice, diced poblano or a sprinkle of chipotle powder works. If you cannot eat cilantro, flat parsley is a mellow substitute.
Serving Suggestions
I love to pile this Mexican coleslaw high alongside smoky tacos, carne asada, or barbecue chicken for a crunchy contrast. It also works as a burrito filling or a topping for pulled pork sandwiches. For lighter fare, enjoy it with grilled shrimp or on greens for a salad.
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This festive slaw is guaranteed to brighten up any table and keep everyone coming back for seconds. Enjoy every delicious bite!
Frequently Asked Questions
- → Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well and adds a slightly tangier flavor and lighter texture to the dressing.
- → How spicy is this slaw?
The heat level depends on the amount of jalapeno used and whether you include the seeds. Adjust for your preference.
- → How long can the slaw be stored in the fridge?
It stays fresh for up to two days when refrigerated in an airtight container, though it’s best within 24 hours for crispness.
- → What can I serve this slaw with?
This slaw pairs well with tacos, grilled chicken, fish, or as a topping for burrito bowls.
- → Can I make it in advance?
Preparing a few hours ahead works well, just stir before serving to refresh the flavors and texture.