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This Easy Mexican Coleslaw is an easy slaw recipe that is perfect for rice bowls, tacos, enchiladas and more. This coleslaw mixes cabbage, corn, black beans, tomatoes, jalapeños and citrus dressing. You will love this light coleslaw recipe!
I love slaw recipes and will often make them as part of meal-prepping each week. This Easy Mexican Coleslaw is one of my favorites. Some that are on our rotation are this Malfouf Salad, Crunchy Kale Slaw, Broccoli Slaw Recipe, Easy Coleslaw and Easy Mango Cabbage Coleslaw. Coleslaw is simple to make and a great addition to so many meals from tacos, to enchiladas, to rice bowls.
If I am making a Mexican meal I will often make today’s Easy Mexican Coleslaw along with this Easy Curtido Recipe and Quick Pickled Red Onions.
Today’s Mexican Slaw is one I love making in the summer months. It is a nice way to use up any garden vegetables you have like tomatoes, jalapeños and cabbage.
The citrus dressing uses mayonnaise but you can sub in Greek yogurt for a lighter dressing. Another option is to skip the mayonnaise and add olive oil to make an oil based dressing instead. If you like coleslaw recipes you also might like this Easy Caribbean Coleslaw Recipe or this Jalapeño Coleslaw Recipe.
Why You Will Like this Coleslaw
If you like classic coleslaw you will love this Southwestern twist. Here is why we love it:
• Easy to Make: This slaw is so easy to make and comes together in under 20 minutes. If you prep your ingredients ahead of time you can have it on the table even quicker.
• Various Ways to Use This Slaw: This Mexican style coleslaw is so versatile and can be used in rice bowls, tacos, on the side of grilled steak or chicken or alongside enchiladas. It makes the perfect side dish.
• Great for Meal Prep: Sometimes I will meal-prep this coleslaw on the weekend and have it throughout the week to add to our meals. I would suggest if you do this to leave the dressing off until you are ready to serve it.
Recipe Ingredients You’ll Need:
You will love this easy recipe and the simple ingredients. It is one of my favorite recipes!
- Coleslaw Mix: You can use a regular coleslaw mix with red cabbage or a broccoli slaw mix. If you can find a bagged slaw mix that cuts down on prep time otherwise use a food processor or grated to shred the cabbage. You also could use green cabbage or purple cabbage in place of red cabbage.
- Bell Peppers: I like to use a mix of red bell pepper and green bell peppers but any color works great.
- Corn: I like to use leftover grilled corn but feel free to use canned, frozen or fresh corn. If you use frozen just make sure you thaw it before adding it to the salad.
- Cherry Tomatoes: I will often use garden cherry tomatoes but any tomatoes you have on hand work nicely in this.
- Beans: Black beans are my go-to in this slaw. You can leave beans out if you don’t like them added in or use white beans, chickpeas or red beans if you want.
- Mayonnaise: The mayo is the base of the dressing. You could sub in Greek yogurt or sour cream if you want something healthier or even do half and half.
- Lime Juice: The lime juice adds a zesty citrus flavor and brightens the dressing.
- Spices: The spices add warmth and flavor to the dressing. I used chili powder, garlic powder and cumin.
Expert Tip: I suggest tossing the shredded cabbage with a little salt and let it sit for 20–30 minutes. This helps draw out moisture and keeps the slaw crisp. Rinse the salt off and pat dry before mixing with other ingredients.
How to Make this Slaw
Step 1: Combine the Slaw Ingredients: Start by combining the coleslaw mix, red pepper, corn, tomatoes, black beans, jalapeño, cilantro and green onion in a large bowl.
Step 2: Make the Dressing: Next in a small dish combine the mayonnaise, fresh lime juice, garlic powder, sugar, cumin, chili powder and salt.
Step 3: Mix the Dressing in the Slaw: Pour the sauce over the mexican cabbage slaw and toss to combine. Coleslaw tastes better when the flavors meld. Put the slaw in an airtight container and let it chill in the fridge for at least 1–2 hours before serving. Serve the slaw with lime wedges.
Ways to Modify this Mexican Coleslaw
- Beans: I like black beans in this slaw recipe but you could use white beans, kidney beans or pinto beans instead.
- Vegetables: You can add a variety of other vegetables. Try poblanos, radish, celery, carrots, cucumbers or other hot peppers.
- Cheese: You could add cheese to this like pepper jack or cheddar cheese. Another option is cotija cheese.
- Dressing: I added a homemade dressing to the slaw but you can also use your favorite store-bought dressing. You also can use Greek yogurt in place of the mayonnaise to make it healthier.
- Spices: You can mix up the spices you use and try things like Mexican oregano, cayenne red pepper, paprika or Italian seasoning. You also could use taco seasoning to spice up this slaw.
Recipe FAQ
Slice the cabbage thinly and evenly to ensure a consistent texture. Use a sharp knife, mandoline, or food processor for fine shredding. Grate or julienne carrots for a complementary size and texture.
I suggest tossing the shredded cabbage with a little salt and let it sit for 20–30 minutes. This helps draw out moisture and keeps the slaw crisp. Rinse the salt off and pat dry before mixing with other ingredients.
Let this easy mexican coleslaw recipe chill in the fridge for at least 1–2 hours before serving. This helps the flavors infuse into the cabbage.
More Slaw Recipes
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Easy Mexican Coleslaw
Ingredients
- 14 ounce shredded coleslaw mix
- 1/2 red bell pepper, diced
- 1 cup grilled corn, {or use canned corn if you want}
- 1/2 cup quartered cherry tomatoes
- 1/2 cup black beans, drained and rinsed
- 1 jalapeño, diced and seeded {optional for heat}
- 1/2 cup fresh cilantro leaves
- 3 green onions, chopped
- 1/2 cup mayonnaise, {you could sub in Greek yogurt for healthier version}
- 3 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Lime wedges for serving
Instructions
- TIP: I suggest tossing the shredded cabbage with a little salt and let it sit for 20–30 minutes. This helps draw out moisture and keeps the slaw crisp. Rinse the salt off and pat dry before mixing with other ingredients.
- Combine the coleslaw mix, red pepper, corn, tomatoes, black beans, jalapeño, cilantro and onion in a large bowl.
- In a mason jar or small bowl combine the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder and salt.
- Pour the dressing over the coleslaw and toss to combine.
- Coleslaw tastes better when the flavors meld. Let it chill in the fridge for at least 1–2 hours before serving.
- Garnish with cilantro and serve with lime wedges. Store leftovers in the fridge for up to 3 days.
Notes
- Tips: You can make this with shredded chicken if you want.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
So glad!
Why isn’t the nutrition information included?
It takes a lot for me to implement that into all of my recipes and I haven’t done it yet. I am hoping to soon. Sorry.
Turned out excellent! Full of fresh flavors, I will definitely be making this one again.
I am so glad you liked it!