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This bright, tangy Mexican slaw brings punchy flavors and fresh veggies together in one eye-catching dish. It’s the crunchy, cool companion your summer table needs, whether you’re topping tacos or needing a lively side next to something grilled. Every bite is crisp, zesty, and super refreshing—perfect for cookouts or any warm-weather dinner.
When I started tossing fire-roasted corn and black beans with my slaw mix I could tell right away this would be a crowd-pleaser. Any summer gathering, my friends cross their fingers I’ll bring along this bowl.
Tasty Ingredients
- Fresh cilantro: adds herby flavor and looks pretty on top—grab vibrant, non-wilted bunches
- Red bell pepper: brings color and a little sweet snap—pick ones that are shiny and firm
- Black beans: bumps up the protein and makes it a little heartier—look for cans labeled low-sodium for less salt
- Pre-shredded coleslaw mix: major time-saver and gives you a crunchy mix of cabbage and carrots—choose bags that look crisp
- Fire-roasted corn: smoky corn flavor adds extra depth—grab canned versions marked fire-roasted for best taste
- Mayonnaise: makes the whole thing creamy—full-fat mayo works best for that rich texture
- Jalapeno pepper: zingy heat lifts the flavor—trim seeds or veins if you want it milder, and pick glossy fresh ones
- Sour cream: smoothes and tangs up the dressing—try a local version if you've got one
- Taco seasoning: brings a big Mexican flavor boost—homemade is best, but store-bought works in a pinch
- Fresh lime juice: makes everything pop—pick heavy limes and squeeze them yourself
- Salt and black pepper: simple but makes all the flavors sing—fresh ground pepper gives extra bite
Easy Step-by-Step Guide
- Top it Off and Serve:
- Scoop the chilled slaw into your favorite big bowl and scatter some extra cilantro for a colorful finish.
- Time to Chill:
- Cover your bowl firmly and let it rest in the fridge for at least thirty minutes—this keeps everything crisp and lets flavors mingle.
- Give it a Good Mix:
- With a big spoon or spatula, stir everything up, reaching down to the bottom so that every piece gets a nice coat of the creamy dressing.
- Toss in Veggies and Beans:
- Pour the full dressing over your biggest mixing bowl of slaw, bell pepper, black beans, roasted corn, chopped cilantro, and jalapeno.
- Whip up the Creamy Dressing:
- Mix mayo, sour cream, taco seasoning, lime juice, salt, and pepper in a small bowl until super smooth and the spices have melted into the rest.
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Cilantro might be my number one favorite for that crisp flavor punch. The first time my kids started asking for extra on their coleslaw is when I realized this dish was going to show up at all our family get-togethers.
Keeping it Fresh
Store your Mexican slaw tightly covered for two or three days in the refrigerator. Stir before serving since the creamy dressing might settle. Skip the freezer—thawed veggies lose their crunch fast.
Easy Ingredient Swaps
Want less fat but still tang? Go with Greek yogurt instead of sour cream. Like things hot? Use serranos instead of jalapenos. And making your own taco seasoning takes it to another level flavor-wise!
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Serving Ideas
Try loading up fish or shrimp tacos with this slaw, or pile it high next to a stack of pulled pork sandwiches. Want something lighter? Spoon it over a salad bed or dip crunchy tortilla chips in—it’s delicious either way!
A Bit of History
This style of Mexican coleslaw comes out of Mexico’s classic cabbage salads, often called ensaladas de col. Think crunchy veggies and zingy dressings loaded with chili and lime—perfect for backyard feasts and taco nights alike.
FAQs About the Recipe
- → Can I prepare this slaw ahead of time?
Definitely! Whip it up a day early, cover, and keep in the fridge so it stays crisp and tasty.
- → What can I use instead of taco seasoning?
Mix up your own with garlic powder, chili powder, paprika, cumin, and just a bit of cayenne if you like heat.
- → Is this dish spicy?
You get some kick from the jalapenos, but if you want it mild, just add less or skip them.
- → Which meals pair well with this coleslaw?
It's awesome next to barbecue, tucked in tacos, spooned on burgers, or with enchiladas and grilled chicken.
- → Can I use fresh vegetables instead of bagged mix?
For sure! Slice up your own cabbage and carrots if you want things extra fresh.