Name: Mexican Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 14 oz bag coleslaw mix; ½ cup diced red bell pepper; ½ cup black beans, drained and rinsed; ½ cup grilled or skillet-charred corn; ½ cup chopped fresh cilantro; 1 jalapeño, minced; ¾ cup mayonnaise; ¼ cup sour cream; 1½ Tbsp taco seasoning; 2 Tbsp fresh lime juice

A crisp and colorful slaw tossed with bold flavors from fresh lime, taco seasoning, and creamy dressing—Mexican Coleslaw is the perfect zesty side dish for tacos, grilled meats, or a potluck favorite.

Why I’ll Love This Recipe

I love how this coleslaw brings together freshness, creaminess, and just the right kick of spice. It’s light but satisfying, super quick to make, and never fails to impress at barbecues or taco nights. The combination of crunchy cabbage, beans, corn, and jalapeño makes each bite bright and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

coleslaw mix (14 oz bag)
diced red bell pepper (½ cup)
black beans, drained and rinsed (½ cup)
grilled or charred corn (½ cup)
chopped fresh cilantro (½ cup)
jalapeño, finely minced (1)
mayonnaise (¾ cup)
sour cream (¼ cup)
taco seasoning (1½ tablespoons)
fresh lime juice (2 tablespoons)

Directions

In a large mixing bowl, I combine the coleslaw mix, red bell pepper, black beans, corn, cilantro, and jalapeño.
In a separate small bowl, I whisk together the mayonnaise, sour cream, taco seasoning, and lime juice until smooth.
I pour the dressing over the vegetable mixture and toss until everything is evenly coated.
I serve it immediately or let it chill in the fridge for 30 minutes to let the flavors meld.

Servings and timing

Servings: 10 to 12
Prep time: 15 minutes
Total time: 15 minutes

Variations

I sometimes use green cabbage and shredded carrots instead of bagged coleslaw for extra crunch.
For a vegan version, I swap in plant-based mayo and dairy-free sour cream.
When I want it spicy, I add cayenne pepper or a few dashes of hot sauce.
I like to add avocado chunks for a creamy texture twist.
Crumbled cotija cheese makes a great topping when I want a salty bite.

Storage/reheating

I store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh, but it holds up well even after sitting. I don’t recommend freezing it, as the texture becomes watery. If I’m prepping in advance, I keep the dressing and slaw separate and combine just before serving.

FAQs

1. Can I make Mexican coleslaw in advance?

Yes, I often prep the veggies and dressing separately and mix them just before serving to keep it crunchy.

2. What can I serve with this coleslaw?

It goes great with tacos, grilled chicken, burgers, or even as a topping on nachos.

3. Can I make this dairy-free?

I can easily make it dairy-free by using dairy-free mayo and skipping or replacing the sour cream with a plant-based option.

4. How spicy is this coleslaw?

It has a mild heat from the jalapeño and taco seasoning. I can adjust the spice level by adding more or less jalapeño or using hot sauce.

5. What’s the best way to char the corn?

I like to use a hot skillet with a little oil or toss corn on the grill until slightly blackened for that smoky flavor.

Conclusion

This Mexican Coleslaw is bold, creamy, and bursting with texture. I love how fast it comes together, and how versatile it is for pairing with almost any main dish. Whether I’m serving it fresh or after a chill in the fridge, it always delivers a bright, tangy crunch that keeps everyone coming back for more.