Mexican Coleslaw
This vibrant Mexican Coleslaw recipe combines a zesty cilantro-lime dressing, crunchy cabbage, and a perfect balance of spices for an irresistible side dish. Gluten-free and low-carb, it’s an ideal topping for tacos, burritos, or grilled meats, adding a burst of flavor and texture to your favorite Mexican meals.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6-8 servings
- Category: Snack, Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tbsp taco seasoning
- 1 tsp chipotle pepper in adobo sauce
- Salt, to taste
- Black pepper, to taste
- 4 cups fresh coleslaw blend (shredded cabbage and carrots)
- 1 cup frozen southwestern-style corn mix
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Optional Garnish: additional chopped green onions, cilantro, and southwest-style corn
Instructions
- Make the Dressing: In a bowl, combine mayonnaise, sour cream, lime juice, taco seasoning, chipotle pepper in adobo sauce, salt, and black pepper. Stir until smooth.
- Prepare the Coleslaw Mixture: In a large mixing bowl, combine the coleslaw blend, frozen corn, green onions, and cilantro.
- Combine: Pour the dressing over the coleslaw mixture and toss to coat evenly.
- Serve: Transfer to a serving dish and garnish with extra cilantro, green onions, and corn, if desired. Serve immediately.
Notes
- Add-ins: For extra richness, you can add avocado or other veggies like bell peppers and radishes.
- Toppings: This slaw makes an excellent crunchy topping for tacos or burritos.
- Substitutions: For a healthier version, use Greek yogurt instead of sour cream or swap frozen corn with Mexican street corn for added flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Best served cold.
Find it online: https://avarecipe.com/mexican-coleslaw/
