This refreshing Mexican coleslaw is perfect for summer picnics! It’s made with crunchy cabbage, zesty lime, and a sprinkle of fresh cilantro. Yum!
Honestly, this slaw is my go-to side dish! It pairs wonderfully with tacos or grilled meats. Plus, it’s so easy to whip up—you’ll have it ready in no time!
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage give this slaw a lovely color and crunch. If you can’t find purple cabbage, feel free to use extra green cabbage or add some shredded carrots for sweetness.
Black beans: These add protein and make the dish filling. You can swap them for kidney beans or chickpeas if you like, or leave them out for a lighter version.
Corn: I love using fresh corn when it’s in season, but frozen or canned corn also works well. If you’re avoiding corn, diced radishes can add a nice crunch instead.
Cilantro: Fresh cilantro brightens up the flavors! If you’re not a fan, parsley or green onions can make a good substitute.
Mayonnaise: This adds creaminess. If you want a lighter taste, Greek yogurt is a fantastic alternative or try a vegan mayo for a dairy-free version.
How Can I Get the Best Flavor with the Dressing?
Getting the dressing just right makes all the difference! Mix the mayonnaise with lime juice for zesty flavor. Honey or agave adds a touch of sweetness to balance the tang. Here’s a tip:
- Start with less salt and pepper. Taste after mixing and adjust as you go.
- Let the slaw sit in the fridge for at least 30 minutes. This helps the flavors blend beautifully.
If you like a kick, adding a dash of chili powder or cayenne pepper can spice things up even more!
Easy Mexican Coleslaw Recipe for Summer
Ingredients You’ll Need:
For the Slaw:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded purple cabbage
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup diced red bell pepper
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup finely diced red onion
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
How Much Time Will You Need?
This refreshing Mexican coleslaw takes about 15 minutes of prep time and at least 30 minutes to chill. So, overall, you’re looking at about 45 minutes from start to serving. It’s super quick to prepare, and the chilling time allows the flavors to come together nicely!
Step-by-Step Instructions:
1. Gather Your Ingredients:
Start by measuring and preparing all your ingredients. This makes it easier to put everything together quickly!
2. Combine the Veggies:
In a large mixing bowl, toss together the shredded green cabbage, purple cabbage, black beans, corn, diced red bell pepper, chopped cilantro, and finely diced red onion. Make sure everything is evenly mixed.
3. Mix the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, honey (or agave), ground cumin, and a pinch of salt and pepper until smooth. This will be the creamy dressing that adds great flavor!
4. Dress the Slaw:
Pour the dressing over the vegetable mixture. Gently toss everything together until all the ingredients are well coated with the dressing. Take your time to make sure it’s nicely combined.
5. Taste and Adjust:
Give it a taste! Feel free to add any additional salt, pepper, or lime juice to customize the flavor to your liking.
6. Chill and Serve:
Cover the coleslaw and refrigerate for at least 30 minutes. This helps the flavors meld and makes it even more refreshing. When you’re ready to serve, give it a good stir and enjoy this delightful side dish!
This coleslaw pairs wonderfully with grilled meats or tacos and is sure to be a hit at your summer gatherings!
FAQ for Easy Mexican Coleslaw Recipe
Can I Make This Coleslaw Ahead of Time?
Yes, you can prepare this coleslaw a few hours in advance or even the day before! Just make sure to keep it covered in the refrigerator. This allows the flavors to develop even more. Just give it a good stir before serving to mix everything.
Can I Use Different Vegetables?
Absolutely! Feel free to swap in other veggies like shredded carrots, diced tomatoes, or radishes. Just keep the ratios similar for balance. You can also add sliced jalapeños for an extra kick!
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge. They will keep well for about 2-3 days. Note that the cabbage may soften over time, but the flavors will still be delicious!
Is There a Vegan Option for This Recipe?
Yes! You can easily make this coleslaw vegan by substituting the mayonnaise with a plant-based mayo or Greek yogurt. Just ensure that any sweeteners used are vegan-friendly as well.
