Mexican Coleslaw

Mexican Coleslaw first came to life when I wanted something fresh crunchy and colorful to serve alongside my favorite street tacos. I didn’t want anything too heavy or mayo-loaded so I played with lime juice shredded cabbage sweet corn and jalapeño and what came out was this zippy tangy slaw that instantly lit up the plate and made the whole meal better.

What I love most is how it brings balance the crisp veggies with the creamy dressing and a little heat from the jalapeños. It’s bold and refreshing and somehow gets even better the longer it sits. Whether I’m adding it to tacos or serving it as a side this slaw always gets rave reviews and zero leftovers.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Green cabbage – The crunchy base that holds up beautifully to dressing.
• Purple cabbage – Adds extra color and a slightly peppery bite.
• Carrots – Brightens the dish and adds a natural sweetness.
• Corn – Brings in a little pop of sweetness and texture.
• Jalapeño – Adds just the right amount of heat.
• Cilantro – Gives the slaw that fresh herby lift.
• Cotija cheese – Salty and crumbly for richness and contrast.
• Lime juice – Zesty and fresh it ties everything together.
• Mayonnaise – Makes the dressing creamy without being heavy.
• Sour cream – Lightens the mayo and adds a tangy balance.
• Garlic powder – A little depth without overpowering.
• Salt and black pepper – Essential for rounding out all the flavors.

Tools You’ll Need

• Mixing bowl – For combining and tossing all the ingredients evenly.
• Sharp knife – To finely slice the cabbage and jalapeño.
• Cutting board – A clean surface for prepping the vegetables.
• Grater – To quickly shred carrots if you’re using whole ones.
• Spoon or spatula – For stirring and evenly mixing the dressing through the slaw.

Instructions

Step 1:

I start by thinly slicing the green and purple cabbage then I grate or julienne the carrots and add them all to a large mixing bowl.

Step 2:

Next I toss in the corn fresh or canned and well-drained then I finely slice the jalapeño and chop the cilantro before adding them too.

Step 3:

In a small bowl I whisk together mayonnaise sour cream lime juice garlic powder salt and pepper until smooth and creamy.

Step 4:

I pour the dressing over the slaw mix and toss everything until the veggies are evenly coated. I let it sit for about 10–15 minutes so the flavors can blend.

Step 5:

Just before serving I sprinkle crumbled cotija cheese on top and add a few extra slices of jalapeño or cilantro for garnish if I’m feeling fancy.

Tips

If you like it extra tangy I sometimes add a splash of apple cider vinegar to the dressing. You can also make this dairy-free by skipping the sour cream and cheese – it still tastes amazing. And if you’re prepping ahead just keep the dressing and slaw separate until you’re ready to serve for maximum crunch.

Ways to Serve

I love this coleslaw tucked into tacos or on top of grilled meats like chicken and steak. It also pairs beautifully with pulled pork or as a fresh side to burgers. When I make a big batch I use the leftovers in wraps or even toss it with black beans for a fast lunch salad.

Frequently Asked Questions

Can I make Mexican Coleslaw ahead of time?

Yes just keep the dressing and veggies separate until ready to serve so it stays crisp.

Can I use bagged coleslaw mix in Mexican Coleslaw?

Absolutely it’s a great time-saver – just add the dressing and extras.

How spicy is Mexican Coleslaw?

You can control the heat by adjusting the amount of jalapeño or removing the seeds.

See You in the Kitchen

I hope you give this Mexican Coleslaw a try it’s crunchy zesty and packed with flavor in every bite. Let me know how you like to serve it or if you put your own twist on it!

Happy Cooking!

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