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This punchy Mexican Coleslaw packs all the tangy, fresh crunch of classic slaw with a Mexican-inspired kick. It's just right for backyard cookouts or alongside your favorite tacos, giving you a bright, refreshing side that pairs wonderfully with grilled foods or as a tasty taco garnish.
I came up with this dish when throwing a backyard taco bash and wanted something that wouldn't wilt in the summer warmth. The mix of cool, smooth dressing with crisp, fresh veggies has turned it into a must-have at our family get-togethers.
Ingredients
- Coleslaw mix: Gives you that essential crunch without needing to chop anything
- Red pepper: Brings sweet snap and gorgeous color to the mix
- Black beans: Adds filling protein that makes this slaw more satisfying
- Grilled corn: Gives a charred sweetness that takes everything up a notch
- Fresh cilantro: Adds that signature Mexican flavor everyone loves
- Jalapeño: Brings adjustable heat you can tweak to suit your taste
- Mayo: Forms the smooth foundation for your dressing
- Sour cream: Gives a nice zing that cuts the richness
- Taco seasoning: Fills the whole dish with real Mexican spice notes
- Lime juice: Adds freshness and tang that balances the creamy parts
Step-by-Step Instructions
- Prepare the vegetables:
- Throw together the coleslaw mix, chopped red pepper, drained black beans, roasted corn, snipped cilantro, and diced jalapeño in a big bowl. Be sure your corn has totally cooled if you roasted it yourself. You might want to take the seeds out of the jalapeño if you don't want too much heat.
- Create the dressing:
- In another smaller bowl, mix the mayo, sour cream, taco seasoning, and fresh lime juice until it's nice and smooth. Give it a taste and add more of anything if needed. Your dressing should be thick enough to coat a spoon but still easy to pour.
- Combine and marinate:
- Pour your dressing over all those veggies and gently mix until everything gets coated evenly. Cover the bowl and stick it in the fridge for at least 30 minutes before you serve it so all those flavors can mingle and the cabbage softens just a bit.
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The roasted corn really makes this dish special. I found this out by chance when I had some leftover grilled corn from a cookout. That faint smoky taste changes this from a decent slaw into something amazing that friends always ask me how to make.
Make It Your Own
This Mexican slaw can be tweaked in so many ways to match what you like or what's in your kitchen. For something lighter, swap the mayo and sour cream with Greek yogurt. The tang works great with Mexican flavors and cuts down on calories too. Want more protein? Toss in some diced grilled chicken or shrimp to turn this side into a complete meal.
Serving Suggestions
This vibrant slaw works wonders on fish tacos, where its cool crunch plays off the soft fish perfectly. It's also great next to grilled meats, especially carne asada or lime chicken. For a cute party idea, serve it in small tortilla cups as a starter at your next Mexican-themed bash. It fits right in at casual backyard parties or fancier dinner spreads.
Storage Tips
Your slaw will stay good in a sealed container in the fridge for up to three days. The veggies will get a bit softer and release some water, so I suggest giving it a quick stir before you serve any leftovers. For the best look, you can keep the dressing apart from the veggies and mix them closer to when you'll eat it. This stops the cabbage from getting too soft but still lets the flavors develop nicely.
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There are countless ways to change up this slaw, which is why guests always love it at parties.
Frequently Asked Questions
- → Can I use regular corn instead of grilling it?
Absolutely, but grilling or charring adds a delightful smoky flavor you might miss.
- → What can I swap for mayo?
You could go with Greek yogurt. It's creamy, light, and tangy all at once!
- → How do I make it hotter?
Up the heat with more minced jalapeños or by sprinkling on a bit of cayenne pepper.
- → Can I prep it in advance?
Sure thing! Just keep the dressing and slaw separate till you’re ready to serve so it stays crunchy.
- → What foods go best with this?
This slaw is amazing with grilled meat, tacos, or even piled on a pulled pork sandwich.