This colorful Mexican coleslaw is a cool and crunchy side dish perfect for summer! With fresh cabbage, spicy jalapeños, and zesty lime, it’s bursting with flavor.
It pairs wonderfully with grilled meats or tacos. I like to sneak a scoop when no one is looking—shhh, don’t tell! 😄 It’s super easy to make, just chop, mix, and enjoy!
Key Ingredients & Substitutions
Green & Red Cabbage: I love using both green and red cabbage for a colorful look and crunchy texture. If you can’t find red cabbage, you could use more green cabbage or even napa cabbage for a milder taste.
Black Beans: These add protein and a nice earthy flavor. If you’re allergic or don’t have them, you can swap them for kidney beans, chickpeas, or leave them out entirely for a veggie-focused dish.
Corn: Canned corn is super convenient, but you can also use fresh corn, just make sure to blanch it first, or frozen corn, thawed, if that’s what you have. It all works great!
Mayonnaise: Traditional mayonnaise gives creaminess, but Greek yogurt is a tangy alternative. You can also use sour cream or even a vegan mayo for a lighter or dairy-free option.
Lime Juice: Fresh lime juice brightens everything up! If you run out, lemon juice can work in a pinch, giving a similar zesty kick.
What’s the Best Way to Shred Cabbage Smoothly?
Shredding cabbage can be tricky, but there are a couple of easy methods. Using a sharp knife is my favorite, as it gives you the control to choose your thickness. Just slice the cabbage in half, remove the core, and thinly slice. You can also use a mandoline slicer for uniform pieces.
- Cut the cabbage into quarters and remove the core.
- Slice thinly across the quarters for fine shreds.
- For quicker preparation, a food processor with a shredding attachment can save you time.
Just remember to be careful when handling sharp blades! Enjoy prepping your coleslaw with ease!
Easy Mexican Coleslaw Recipe for Summer
Ingredients You’ll Need:
For the Salad:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1 red bell pepper, diced
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This vibrant Mexican coleslaw takes about 15 minutes to prepare, plus at least 30 minutes of chilling time to allow the flavors to blend beautifully. In total, you can have it ready to serve in about 45 minutes!
Step-by-Step Instructions:
1. Combine the Vegetables:
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, black beans, corn kernels, diced red bell pepper, chopped red onion, and fresh cilantro. Use a big spoon to give everything a gentle stir to mix the colors, flavors, and textures.
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, ground cumin, chili powder, salt, and pepper until well combined. This dressing will add a creamy and zesty touch to the slaw!
3. Combine and Toss:
Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated. It should look deliciously creamy and colorful!
4. Chill for Flavor:
Cover the coleslaw and refrigerate it for at least 30 minutes. This chilling time lets the flavors meld together so that every bite is packed with taste!
5. Final Touch Before Serving:
Before you serve, give the coleslaw a good toss again. Taste it and adjust the seasoning with more salt, pepper, or lime juice if needed—make it your own!
6. Serve and Enjoy:
Serve your chilled Mexican coleslaw alongside your favorite summer dishes—it’s perfect with barbecued meats, tacos, or even as a light snack by itself! Enjoy this refreshing, creamy treat on a sunny day!
FAQ for Easy Mexican Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! While this recipe calls for green and red cabbage, you can use just one type if that’s what you have. Napa cabbage is also a great option for a milder flavor and softer texture.
What Can I Substitute for Mayonnaise?
If you prefer a lighter option, try Greek yogurt or sour cream instead of mayonnaise. For a vegan alternative, plant-based mayonnaise or avocado can provide a creamy texture without the dairy!
How Long Will Leftover Coleslaw Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Note that the cabbage may become a bit softer over time, so try to enjoy it within a couple of days for the best crunch!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the coleslaw a day in advance. Just keep the dressing separate until you’re ready to serve to maintain the cabbage’s crunch. Mix it in right before serving for the best texture!
