Description
Looking for the best Mexican coleslaw recipe? This easy crunchy slaw is fresh, quick, and perfect for tacos, cookouts, or weeknight sides! Made with cabbage, corn, jalapeño, and lime, it’s simple healthy and full of zesty flavor. A great summer salad that’s light and satisfying!
Ingredients
Scale
- 2 cups green cabbage thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 cup shredded carrots
- 1/2 cup corn (fresh or canned)
- 1 small jalapeño thinly sliced
- 1/4 cup chopped cilantro
- 1/3 cup cotija cheese crumbled
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp lime juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Slice cabbage and shred carrots, then add to a mixing bowl with corn, jalapeño, and cilantro.
- In a separate bowl, whisk together mayo, sour cream, lime juice, garlic powder, salt, and pepper.
- Pour dressing over slaw and toss until evenly coated.
- Let sit for 10–15 minutes before serving.
- Top with crumbled cotija cheese and garnish with extra jalapeño or cilantro if desired.
Notes
- For extra tang, add a splash of apple cider vinegar.
- Use bagged coleslaw mix to save time.
- Make dairy-free by omitting sour cream and cheese.
- Store undressed slaw in the fridge 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: 130
- Sugar: 4g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg