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This Creamy Mexican Coleslaw with Chili-Lime Dressing 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!
This is one of those recipes I make almost every week in the summer, usually on Sunday so I have something ready to throw on whatever we’re eating mid-week. Ready in 20 minutes, it combines shredded cabbage, black beans, corn, cherry tomatoes, and jalapeño in a creamy chili-lime dressing that’s tangy, a little smoky, and just the right amount of spicy. It’s a loaded slaw that pairs with practically everything from fish tacos to grilled chicken to enchiladas.
What makes it special is the seasoned dressing: mayo (or Greek yogurt if you want a lighter option) blended with fresh lime juice, cumin, chili powder, and garlic powder. That combination pulls the whole slaw together instead of just coating the cabbage. Make it on Sunday and use it through the week, it holds up well in the fridge for several days, especially if you store the dressing separately until you’re ready to serve. If you love easy slaw recipes, also try my Easy Mango Cabbage Coleslaw, Jalapeño Coleslaw Recipe, Crunchy Kale Slaw, and Easy Caribbean Coleslaw Recipe.
Why This Recipe Works
If you like classic coleslaw you will love this Southwestern twist. Here is why we love it:
• The dressing is seasoned, not just dressed. Most Mexican slaws use plain lime juice or a simple vinaigrette. This one uses cumin, chili powder, and garlic powder blended into the mayo base, which means every bite carries that Southwestern warmth instead of just the cabbage getting coated.
• The loaded mix adds substance. Adding black beans and corn turns this from a garnish into something that can hold its own as a side dish or a light lunch. It also makes it more satisfying for meal prep, you’re not just eating cabbage all week.
• A bagged mix makes this genuinely fast. Using a pre-shredded coleslaw mix cuts your prep down to about 10 minutes of chopping. No mandoline, no food processor needed.
Recipe Ingredients You’ll Need:
Here’s everything you need to make this loaded Mexican slaw. Most ingredients are pantry staples or easy grocery finds.
- Coleslaw Mix: A bagged coleslaw mix saves the most time. Any variety works, green cabbage, red cabbage, or broccoli slaw. You can also shred your own using a food processor or sharp knife.
- Bell Peppers: Any color works. I usually grab red for sweetness but green is great too.
- Corn: Grilled, canned, or frozen all work. If using frozen, thaw and drain before adding.
- Cherry Tomatoes: Any tomato you have on hand works. I use garden tomatoes when I have them.
- Beans: Black beans are my go-to but white beans, chickpeas, or pinto beans all work. Leave them out if you prefer.
- Mayonnaise: The base of the dressing. Swap in Greek yogurt or sour cream for a lighter version, or do half and half.
- Lime Juice: Brightens the dressing and balances the richness of the mayo.
- Spices: Chili powder, garlic powder, and cumin add the Southwestern warmth that makes this dressing work.
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.
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.
Common Mistakes to Avoid
- Adding the dressing too early if you’re meal prepping. The dressing will soften the cabbage over time, which is fine for same-day serving. But if you’re making this ahead for the week, store the dressing separately and toss it in right before serving.
- Using canned corn without draining it well. Excess liquid from canned corn dilutes the dressing and makes the slaw watery. Drain and pat the corn dry before adding it.
- Under-seasoning the dressing. Taste the dressing before pouring it over the slaw. The lime juice and spices should be forward. If it tastes flat, add a little more lime juice and a pinch of salt.
- Serving it too cold from the fridge. If the slaw has been chilling for several hours, let it sit at room temperature for 5 to 10 minutes before serving. This brings the flavors back up and softens the chill on the dressing.
Ways to Serve This Mexican Coleslaw
This slaw is versatile enough to go in multiple directions depending on what you’re making:
- On tacos: It’s excellent on fish tacos, shrimp tacos, carnitas, or grilled chicken tacos. The crunchy texture and citrus dressing balance heavier fillings well.
- In burrito bowls or rice bowls: Spoon it over a base of cilantro lime rice, seasoned black beans, and your protein of choice. It adds crunch and freshness without needing an extra sauce.
- Alongside grilled proteins: Serve it next to grilled steak, chicken thighs, or salmon as a fresh side. It works the same way a cucumber salad would — cooling and acidic against rich, charred meat.
- As a light lunch: With the black beans and corn, this slaw is filling enough to eat on its own. Add shredded rotisserie chicken or avocado to make it a full meal.
- At a cookout or potluck: It travels well (keep the dressing separate until you arrive), doesn’t wilt like lettuce, and is more interesting than basic coleslaw. Good for feeding a crowd.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The cabbage will soften slightly as it sits, which many people prefer. Stir in a little extra lime juice before serving leftovers to brighten the flavor.
- Freezer: This slaw does not freeze well. The cabbage becomes limp and watery after thawing, and the mayonnaise-based dressing breaks down. Make it fresh or refrigerate only.
- Make-ahead tip: You can chop all the vegetables up to 2 days ahead and refrigerate them in a sealed container. Make the dressing separately and store it in a jar. Toss everything together an hour before serving.
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.
Yes. You can prep all the vegetables up to 2 days ahead and store them in an airtight container in the fridge. Make the dressing separately and store it in a sealed jar. Combine the two about 1 to 2 hours before serving so the slaw has time to chill and the flavors can meld, but the cabbage stays crisp. If you mix everything too far in advance, the dressing will start to soften the cabbage.
More Slaw Recipes
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Creamy Mexican Coleslaw with Chili-Lime Dressing
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
For the dressing:
- 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: Toss the shredded cabbage with a pinch of salt and let it rest for 20 to 30 minutes before mixing. This draws out moisture and keeps the slaw crisp. Rinse and pat dry before combining with the other ingredients. For meal prep, store the dressing separately and toss right before serving.
- Protein add-in: Stir in 1 to 1.5 cups of shredded rotisserie chicken to turn this into a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 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!