Festive & Easy Mexican Coleslaw With Creamy Avocado Dressing

Quick and zesty, Easy Mexican Coleslaw combines fresh veggies and bold spices for a side dish that complements any Tex-Mex favorite.

Easy Mexican Coleslaw Recipe

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This vibrant, tangy coleslaw brings the zest of Tex-Mex cuisine to your picnics, potlucks, and outdoor gatherings. Ready in 20 minutes, it uses pre-shredded cabbage for convenience and features a creamy dressing of mayonnaise, sour cream, lime juice, and taco seasoning.

Ingredients

1 cup mayo
2/3 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons taco seasoning
1 bag 16-ounce tri-color coleslaw mix
1 diced red bell pepper
1 1/2 cup grape tomatoes halved
1 can 15.25 ounce black beans drained and rinsed
1 1/2 cups grilled or blackened corn
1 jalapeno seeded and minced
1/2 cup chopped fresh cilantro
kosher salt and fresh ground black pepper

How To Make Easy Mexican Coleslaw

Step 1: Prepare the Dressing

In a small bowl, stir together mayonnaise, sour cream, lime juice, and taco seasoning until well combined.

Step 2: Combine the Veggies

In a large serving bowl, add the coleslaw mix, diced red pepper, halved grape tomatoes, black beans, corn, chopped jalapeno, and fresh cilantro.

Step 3: Mix the Salad

Gently stir in the mayo/sour cream mixture into the large serving bowl with the vegetables. Ensure everything is well coated.

Step 4: Season the Salad

Season with kosher salt and fresh ground black pepper to taste, adjusting as necessary.

Step 5: Refrigerate

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Enjoy your Tangy Southwestern Coleslaw as a refreshing side dish or a delicious addition to your meal!

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Serving Suggestions

Grilled Chicken Fajitas
Carne Asada
Pulled Pork Tacos
Chicken Enchiladas
Beef Tamales
Vegetarian Quesadillas

Tips and Tricks

Greek yogurt can be used as a healthier substitute for mayonnaise if desired.
Keep leftovers in an airtight container in the fridge for up to 3 days, although the slaw might lose some of its crispness.
Blacken corn by cooking it in a nonstick skillet over medium-high heat without oil, or you can use well-drained canned corn.