Mexican Coleslaw
A vibrant and flavorful twist on traditional coleslaw, featuring fresh vegetables and a creamy, zesty dressing ideal for any meal.
Ingredients
For the Dressing
- 1 cup mayonnaise For a creamy base.
- ⅔ cup sour cream Adds tanginess and richness.
- 3 tablespoons lime juice Provides a fresh, zesty kick.
- 2 tablespoons taco seasoning Infuses the coleslaw with bold flavors.
For the Salad
- 1 16-ounce bag tri-color coleslaw The base of the salad with a mix of cabbages.
- 1 piece red bell pepper, diced Brings sweetness and crunch.
- 1 10-ounce can Rotel diced tomatoes and green chiles, drained Adds juiciness and spice.
- 1 11-ounce can corn kernels, drained Sweet and adds texture.
- 1 15-ounce can black beans, drained and rinsed Adds protein and earthiness.
- 1 piece jalapeno pepper, seeded and finely chopped For those who enjoy a spicy kick.
- ½ cup chopped fresh cilantro Provides a fresh herb flavor.
Instructions
Prepare the Dressing
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and taco seasoning.
- Use a whisk or spatula to blend these ingredients until the dressing is smooth and well combined.
Combine Salad Ingredients
- Add the tri-color coleslaw to the dressing mixture.
- Mix in the diced red bell pepper, drained tomatoes and green chiles, drained corn, rinsed black beans, and chopped jalapeno.
- Fold in the chopped cilantro.
Mix and Chill
- Gently mix all ingredients until everything is evenly coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes.
- Before serving, give the coleslaw a good stir.
Notes
Serve the coleslaw alongside tacos or grilled meats. You can also try it in taco shells or as part of a taco salad. Adjust the jalapeno amount to control the spice level.