Name: Mexican Coleslaw
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 8
Ingredients: 14 ounce bag shredded cabbage or coleslaw mix; 1 cup black beans; 2/3 cup corn kernels (fresh, thawed from frozen, or canned); 1 red bell pepper (cored, seeded and diced); 1 jalapeno (seeds and ribs removed, then minced); 1 avocado (peeled, seed removed and diced); 1/3 cup chopped cilantro; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons lime juice; 1 1/2 tablespoons taco seasoning; additional beans, corn, peppers, avocado and cilantro for garnish (optional)

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This Mexican coleslaw is a combination of shredded cabbage, black beans, corn, red peppers, jalapeno and avocado, all tossed in a creamy dressing. A great side dish for a barbecue or picnic!

Coleslaw is a summer time classic and can be found at almost every party or gathering. This southwestern version includes a zesty dressing and plenty of Mexican inspired add-ins for a unique and satisfying salad.

Coleslaw is a common side dish in most areas of the United States. However, have you ever tried Mexican coleslaw?? I bet you haven’t and I think you should mosey into the kitchen and whip it up for your next get together. This creamy side dish will definitely win over your guests or family.

HOW DO YOU MAKE MEXICAN COLESLAW?

Southwestern coleslaw is one of the easiest and quickest side dishes that you can make. For the dressing, whisk together the sour cream, lime juice, taco seasoning, and mayonnaise in a bowl. In a separate bowl, combine all your veggies before pouring the dressing over the top and tossing to mix well. Just a few minutes of work and you’ve got a unique and delicious side dish that pairs well with grilled chicken, steak or fish and is perfect for a potluck.

This recipe calls for fresh diced jalapenos. You can turn the heat factor way down if you remove the seeds and ribs from the jalapenos. If you’re trying to go a little healthier, you can use light mayonnaise and light sour cream instead of the regular and it will taste just as great. Also, if you are one of those people who thinks cilantro tastes like soap, you can try green onions in its place instead.

If you don’t have the time or the means to shred your own cabbage, grab some pre-shredded cabbage at the store – it shaves a ton of time off the prep of this dish! If you want to shred your own cabbage, it’s easiest with a mandolin. There are a lot of great additions or substitutions for this side dish so feel free to customize it to your preferences.

Great add ins for this Mexican coleslaw include:

Olives
Tortilla Strips
Shredded Cheese
Roasted Green Chiles
Tomatoes

IS COLESLAW A HEALTHY DISH?

Most people prepare coleslaw with mayonnaise which can be quite fattening. Coleslaw isn’t a terrible dish for you when it comes to health benefits – there are far worse dishes. However, the fat content often found in coleslaw doesn’t make it the healthiest or best choice. If coleslaw is prepared with a fat free or light mayonnaise, then it becomes quite a bit healthier for you.

WHAT ARE THE HEALTH BENEFITS OF CABBAGE?

Cabbage is great at helping with inflammation in the digestive system. Outside of that, cabbage helps lower cholesterol, and is packed with vitamin C, loaded with vitamin K, and can help lower blood pressure. It’s amazing that one little side dish filled with cabbage can provide so many nutrients for your body.

This Mexican coleslaw can be made in advance if desired, just keep the avocado out and add it in before serving for best results. I love taking traditional dishes and mixing them up like I did with this Southwestern coleslaw. These types of dishes are so easy and quick that I have no doubt we will be trying some more renditions very soon.

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5 from 4 votes