Description: This vibrant and flavorful Mexican Coleslaw recipe transforms the humble coleslaw into a fiesta in your mouth! Creamy, tangy, and packed with colorful vegetables and bold flavors, it’s the perfect side dish for any Mexican-inspired meal or barbecue. This recipe is quick, easy, and requires no cooking (aside from optional corn grilling). A guaranteed crowd-pleaser!
Ingredients:
- 1 cup mayonnaise (Full-fat or light mayonnaise can be used; avocado mayonnaise is also a delicious alternative for added health benefits)
- 2/3 cup sour cream (Regular or light sour cream works well; for a tangier flavor, try using Mexican crema or plain Greek yogurt as a healthier substitute.)
- 3 tablespoons fresh lime juice (Freshly squeezed is always best! It provides a bright and zesty flavor that bottled lime juice can’t replicate. Adjust the amount to your taste.)
- 2 tablespoons taco seasoning (Use your favorite store-bought brand or make your own for a more customized flavor profile. Consider using a low-sodium taco seasoning to control the salt content.)
- 1 bag (16 oz) tri-color coleslaw mix (This pre-shredded mix saves time and effort. You can also shred your own cabbage and carrots for a fresher, more customized blend.)
- 1 diced red pepper (Adds sweetness, color, and a satisfying crunch. Feel free to substitute with orange or yellow bell peppers for variety.)
- 1 1/2 cups grape tomatoes, halved (Grape tomatoes are sweet and juicy. Cherry tomatoes also work well. Quartering larger tomatoes is also acceptable.)
- 1 can (15.25 oz) black beans, drained and rinsed (Adds protein and fiber to the coleslaw. Make sure to rinse the beans thoroughly to remove excess sodium.)
- 1 1/2 cups grilled or blackened corn (This adds a smoky and sweet flavor. Canned or frozen corn can be used as a substitute if grilling isn’t an option.)
- 1 jalapeno, seeded and minced (Adds a spicy kick! Remove the seeds and membranes for a milder flavor. If you like it extra spicy, leave some seeds in. If you prefer a milder taste, you can substitute it with 1/2 teaspoon of chili powder)
- 1/2 cup chopped fresh cilantro (Adds a fresh and herbaceous flavor. If you’re not a fan of cilantro, you can substitute it with chopped fresh parsley.)
- Kosher salt and fresh ground black pepper to taste (Seasoning is key! Taste and adjust the salt and pepper as needed to balance the flavors.)
Preparation:
Step 1: Prepare the Creamy Taco Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, and taco seasoning. Whisk these ingredients together until smooth and well combined. Taste the dressing and adjust the lime juice or taco seasoning to your preference. If you like it tangier, add more lime juice. If you want more spice, add a pinch of cayenne pepper. Set the dressing aside.
Step 2: Prep the Vegetables: Ensure all your vegetables are washed and dried thoroughly. Dice the red pepper into small, bite-sized pieces. Halve the grape tomatoes. Drain and rinse the canned black beans under cold water until the water runs clear. This step removes excess sodium and any residual liquid from the can. Mince the jalapeno, remembering to remove the seeds and membranes for a milder heat. If you’re grilling the corn, do so now and then cut the kernels off the cob. If using canned or frozen corn, ensure it’s drained and thawed, respectively. Chop the fresh cilantro.
Step 3: Combine the Ingredients: Add the tri-color coleslaw mix, diced red pepper, halved grape tomatoes, drained and rinsed black beans, grilled or blackened corn, minced jalapeno, and chopped fresh cilantro to the large bowl with the creamy taco dressing.
Step 4: Season and Toss: Season the coleslaw with kosher salt and fresh ground black pepper to taste. Be generous with the seasoning, as it helps to bring out the flavors of the other ingredients. Toss all the ingredients together until everything is evenly coated with the dressing.
Step 5: Chill and Serve: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 30 minutes, or preferably longer, to allow the flavors to meld together. This chilling time is crucial for the coleslaw to develop its full flavor profile. Before serving, give the coleslaw another quick toss to redistribute the dressing.
Why you will love this recipe
This Mexican Coleslaw is a delightful twist on a classic side dish, offering a vibrant and flavorful experience that will elevate any meal. Here’s why you’ll fall in love with it:
- Bursting with Flavor: The combination of creamy dressing, zesty lime, spicy jalapeno, and savory taco seasoning creates a symphony of flavors that will tantalize your taste buds.
- Colorful and Appealing: The vibrant colors of the red pepper, grape tomatoes, black beans, and corn make this coleslaw visually appealing and inviting.
- Easy to Make: With minimal prep time and no cooking required (except for optional corn grilling), this recipe is perfect for busy weeknights or last-minute gatherings.
- Versatile: This coleslaw is a fantastic side dish for a wide variety of meals, from burgers and tacos to grilled chicken and fish. It can also be used as a topping for nachos or a filling for wraps.
- Customizable: Feel free to adjust the ingredients and seasonings to your liking. Add more jalapeno for extra spice, use different types of beans, or experiment with different herbs.
- Healthy and Refreshing: Packed with vegetables, protein, and fiber, this coleslaw is a healthy and satisfying option that won’t weigh you down.
COOKING Rating
Easy
Serving Suggestions:
- Serve as a side dish with grilled chicken, steak, or fish.
- Use as a topping for tacos, nachos, or quesadillas.
- Add to burrito bowls or salads for extra flavor and texture.
- Serve with pulled pork sandwiches.
- Bring to potlucks and barbecues.
- Serve as a filling for lettuce wraps for a light and healthy meal.
- Use as an accompaniment to grilled corn on the cob.
Tips:
- For the best flavor, chill the coleslaw for at least 30 minutes before serving.
- If you’re grilling the corn, let it cool slightly before cutting the kernels off the cob.
- Adjust the amount of jalapeno to your preference.
- To prevent the coleslaw from becoming soggy, add the dressing just before serving.
- If you’re making the coleslaw ahead of time, store the dressing separately and add it just before serving.
- For a creamier coleslaw, add a tablespoon or two of milk or cream to the dressing.
- Try adding other ingredients, such as avocado, mango, or pineapple, for a tropical twist.
- If you don’t have taco seasoning on hand, you can make your own by combining chili powder, cumin, garlic powder, onion powder, oregano, paprika, and salt.
Prep Time:
15 minutes
Cook Time:
0 minutes (unless grilling corn)
Total Time:
45 minutes (includes chilling time)
Nutritional Information:
(Per serving, approximate)
- Calories: 350-400
- Protein: 8-10g
- Sodium: 400-500mg (depending on taco seasoning and mayonnaise)
Conclusion
This Zesty Fiesta Mexican Coleslaw is a fantastic recipe that combines the simplicity of traditional coleslaw with the vibrant flavors of Mexican cuisine. It’s quick, easy, and incredibly versatile, making it the perfect side dish for any occasion. Whether you’re grilling burgers in the backyard, hosting a potluck, or simply looking for a healthy and flavorful addition to your meal, this coleslaw is sure to impress. So, gather your ingredients, follow the simple steps, and get ready to enjoy a fiesta in your mouth!
Questions and Answers:
- Can I make this coleslaw ahead of time?
- Yes, you can definitely make this coleslaw ahead of time! In fact, it tastes even better after the flavors have had a chance to meld together in the refrigerator. I recommend preparing it at least 30 minutes before serving, but it can also be made a day in advance. However, keep in mind that the coleslaw may become slightly softer over time, so it’s best to add the dressing just before serving for optimal texture. Storing it properly in an airtight container in the refrigerator will help maintain its quality.
- I don’t like cilantro. What can I substitute it with?
- If you’re not a fan of cilantro, don’t worry! You can easily substitute it with other fresh herbs. A great alternative is fresh parsley, which has a mild and slightly peppery flavor that complements the other ingredients in the coleslaw. You can also use chopped green onions or even a combination of parsley and green onions. Experiment with different herbs to find your favorite flavor combination.
- Can I use frozen corn instead of grilling it?
- Absolutely! While grilled corn adds a delicious smoky flavor to the coleslaw, frozen corn is a perfectly acceptable and convenient substitute. Simply thaw the frozen corn and drain off any excess liquid before adding it to the coleslaw. You can even lightly sauté the thawed corn in a pan with a little butter or oil to enhance its flavor before adding it to the coleslaw.
- Is there a lighter version of this recipe?
- Yes, there are several ways to lighten up this Mexican Coleslaw recipe. You can use light mayonnaise and sour cream instead of the regular versions. Another great option is to substitute plain Greek yogurt for some or all of the sour cream. This will add a tangy flavor and a boost of protein. You can also reduce the amount of mayonnaise and add a bit more lime juice or vinegar for a lighter dressing. Using a low-sodium taco seasoning will help reduce the sodium content.
- What else can I add to this coleslaw to make it even more interesting?
- The possibilities are endless! Feel free to get creative and add other ingredients to customize your Mexican Coleslaw. Some delicious additions include diced avocado for creaminess, chopped mango or pineapple for sweetness, crumbled cotija cheese for a salty and tangy flavor, toasted pepitas (pumpkin seeds) for crunch, or even some crispy tortilla strips for added texture. You can also experiment with different types of beans, such as kidney beans or pinto beans. Don’t be afraid to experiment and create your own signature version of this recipe!
