Description
Looking for the best Mexican coleslaw? This quick and easy recipe is fresh, creamy, and full of crunchy veggies and flavor! Perfect for tacos, BBQs, or make-ahead lunches. Healthy, simple, and delicious enough for any summer table or fiesta night.
Ingredients
Scale
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 red bell pepper sliced
- 1/2 red onion thinly sliced
- 1 cup corn (fresh or canned)
- 1/4 cup chopped cilantro
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Shred green and red cabbage, then slice bell pepper and red onion.
- In a large bowl, combine cabbage, pepper, onion, corn, and cilantro.
- In a small bowl, whisk together mayo, sour cream, lime juice, garlic powder, cumin, salt, and pepper.
- Pour dressing over slaw mix and toss to coat evenly.
- Chill for 15–20 minutes before serving for best flavor.
Notes
- Use coleslaw mix to save time.
- Add jalapeños or hot sauce for heat.
- Swap sour cream for Greek yogurt to lighten it up.
- Store covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg