This Easy Mexican Coleslaw is a colorful mix of crunchy cabbage, carrots, and zesty lime. It adds a fresh twist to your tacos, making every bite a fiesta of flavors!
You’ll love how quick it is to whip up! I often make a big batch to keep in the fridge for sandwiches or grilled meats too. It’s that good, and it takes only minutes to prepare! 🌮🎉
Key Ingredients & Substitutions
Cabbage: The mix of green and purple cabbage gives a great crunch and color. You can use just green cabbage if purple isn’t available, and savoy cabbage works too for a softer texture.
Black Beans: They add protein and heartiness to the coleslaw. If you’re not a fan, try chickpeas or even kidney beans as tasty alternatives.
Corn: Fresh sweet corn can be delightful in this dish, but canned or frozen corn works perfectly too for convenience. Just make sure to drain it well.
Cilantro: It’s the star herb in many Mexican dishes! If you’re not a fan, consider using parsley for a milder taste or omit it altogether.
Mexican Crema/Sour Cream: Mexican crema is richer and smoother than sour cream. If you can’t find it, sour cream is a fine substitute. For a lighter option, try plain yogurt!
How Do You Make the Perfect Dressing for Coleslaw?
Getting the dressing right can make or break your coleslaw. It’s all about balancing creaminess with zesty flavor!
- Combine mayonnaise and Mexican crema in a small bowl for a creamy base.
- Add lime juice for that refreshing zing. Start with 1 tablespoon and add more to your taste.
- Season with ground cumin and chili powder for an extra flavor kick. Adjust to your preference.
- Whisk everything until smooth and creamy. This helps blend the flavors well before mixing with the veggies.
Making the dressing separately allows you to ensure it tastes just right before adding it to the veggies. Enjoy your coleslaw with rich flavors and great texture!
Easy Mexican Coleslaw Recipe for Tacos
Ingredients:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 medium red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1-2 tablespoons fresh lime juice (to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Time Needed:
This delicious coleslaw comes together in about 15 minutes! Just a little time for mixing and then allow it to chill in the fridge for at least 30 minutes to let all the flavors meld together before enjoying. Quick and easy!
Instructions:
1. Combine the Veggies:
In a large mixing bowl, add the shredded green cabbage, purple cabbage, shredded carrots, black beans, corn kernels, diced red bell pepper, chopped cilantro, and finely chopped red onion. Give it a good stir until all the veggies are mixed together nicely.
2. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), fresh lime juice, ground cumin, chili powder, salt, and pepper. Keep whisking until the mixture is smooth and creamy.
3. Mix It All Together:
Pour the dressing over the cabbage and veggie mixture. Use a spatula or large spoon to toss everything together gently until all the veggies are well coated with the dressing.
4. Taste and Adjust:
After mixing, take a moment to taste the coleslaw. You can add more lime juice, salt, or pepper if desired to enhance the flavors!
5. Chill Before Serving:
Cover the coleslaw bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This helps the flavors blend beautifully and makes it extra refreshing.
6. Serve and Enjoy!
Your yummy Mexican coleslaw is ready to be served! You can enjoy it as a crunchy topping for tacos or as a delightful side dish. It’s a perfect addition to any meal!
This quick, bright, and creamy coleslaw is sure to liven up your tacos with added texture and flavors. Enjoy the fresh taste in every bite!
FAQ for Easy Mexican Coleslaw Recipe
Can I Use Different Types of Cabbage?
Absolutely! While green and purple cabbage provide a nice color and crunch, you can use savoy cabbage for a softer texture or even napa cabbage if you prefer a milder flavor. Just make sure to shred it evenly for the best results!
What Can I Substitute for Mayonnaise?
If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt for a tangy twist or use all Mexican crema instead for a richer flavor. Just keep in mind that these substitutions may slightly alter the creaminess of the dressing.
Can I Make This Coleslaw Ahead of Time?
Yes, you can make the coleslaw a day in advance! Just prepare it as directed, cover it, and store it in the refrigerator. The flavors will continue to meld, making it even tastier when it’s time to serve!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. The coleslaw will stay fresh for about 3 days. Just give it a good toss before serving again to redistribute the dressing and ensure every bite is flavorful!
