Mexican Coleslaw became one of my favorite side dishes the day I hosted a casual taco night and realized I needed something fresh crunchy and colorful to balance all the bold main flavors. I threw together some cabbage corn red onion and a quick creamy lime dressing and that simple bowl ended up being the most requested recipe of the evening.

What I love most is how this slaw combines crisp veggies with sweet juicy corn and that zingy hit of lime and cilantro. The dressing is creamy without being heavy and every bite has the perfect mix of tang crunch and a little heat. It’s the ultimate topping for tacos or the side that everyone will pile high on their plate at your next BBQ.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Green cabbage – The crunchy base that holds everything together.
Red cabbage – Adds color and a slightly peppery bite.
Red bell pepper – Brings a sweet fresh crunch.
Red onion – Sharpens things up and adds bite.
Corn – Sweet juicy kernels that brighten the slaw.
Cilantro – Brings that signature Mexican freshness.
Mayonnaise – Gives the dressing a creamy base.
Sour cream – Adds a tangy twist and helps lighten the texture.
Lime juice – For zippy citrus flavor that wakes up the veggies.
Garlic powder – Adds mellow savory depth to the dressing.
Cumin – Gives the slaw a subtle smoky warmth.
Salt and black pepper – Balances and enhances all the flavors.

Tools You’ll Need

Large mixing bowl – To toss all the veggies and coat everything evenly.
Small bowl – For whisking up the creamy dressing.
Whisk – To blend the dressing ingredients until smooth.
Sharp knife – To thinly slice all the veggies.
Cutting board – A clean surface to prep everything on.
Measuring spoons – For getting the dressing flavor just right.

Instructions

Step 1:

I begin by shredding the green and red cabbage thinly then I slice the red bell pepper and red onion into fine strips and toss them all into a large mixing bowl.

Step 2:

Next I add the corn—either fresh grilled or canned and drained—along with a generous handful of chopped cilantro.

Step 3:

In a smaller bowl I whisk together the mayonnaise sour cream lime juice garlic powder cumin salt and pepper until it’s creamy and smooth.

Step 4:

I pour the dressing over the slaw mix and toss everything thoroughly until the vegetables are evenly coated and glossy.

Step 5:

I let the coleslaw sit for 15–20 minutes in the fridge before serving to let all the flavors blend and mellow.

Tips

If I’m short on time I use a pre-shredded coleslaw mix and just add in the bell peppers corn and onion. To add spice I sometimes toss in a few sliced jalapeños or a dash of hot sauce to the dressing. And if I want to keep it dairy-free I swap the sour cream for extra lime juice or a dairy-free yogurt alternative.

Ways to Serve

This slaw is perfect piled high on fish or chicken tacos but it also works beautifully as a side for BBQ grilled meats or burrito bowls. I’ve even used it as a sandwich topper or added a scoop to my lunch wraps for a bit of crunch and zest.

Frequently Asked Questions

Can I make this Easy Mexican Coleslaw ahead of time?

Yes it actually tastes better after sitting in the fridge for an hour or more—just keep it covered and stir before serving.

Can I use Greek yogurt instead of sour cream in Mexican Coleslaw?

Absolutely! It adds a tangy flavor and works great as a lighter swap.

Is Mexican Coleslaw spicy?

Not unless you add jalapeños or hot sauce but it’s easy to adjust to your taste.

See You in the Kitchen

I hope you try this Easy Mexican Coleslaw and find it as versatile and flavorful as I do. Whether you’re dressing up tacos or serving it as a summer side it’s always a colorful hit. Let me know how you mix it up or what you pair it with!

Happy Cooking!