This crunchy Mexican coleslaw is perfect for summer picnics! With fresh cabbage, zesty lime, and a hint of chili, it’s both refreshing and tasty.
Making this slaw is so easy! I love to serve it with tacos or grilled chicken. It adds that perfect crunch and bright flavor we all crave in the warm weather!
Key Ingredients & Substitutions
Cabbage: Shredded green and red cabbage give this slaw its crunch and color. If you can’t find red cabbage, you could use additional green cabbage or try napa cabbage for a lighter touch.
Corn: Fresh corn adds sweetness, but if it’s not in season, canned corn works just fine. Just remember to drain it well. You can also swap it with frozen corn; just thaw before using.
Black Beans: These add protein and a rich texture. If you’d like a variation, try using pinto beans or even kidney beans for a different flavor.
Dressing: Mayonnaise is the base for the creamy dressing. For a healthier option, consider Greek yogurt instead. Mexican crema gives a nice tang, but sour cream works beautifully too.
Spices: Ground cumin and chili powder are essential for that classic Mexican flavor. Feel free to adjust the amounts based on your taste or add a pinch of paprika for a hint of smokiness.
How Do I Get the Perfect Crunch in My Coleslaw?
Getting that delightful crunch in your coleslaw depends on how you prepare the cabbage. Start with fresh, crisp cabbage and shred it evenly. Here’s how:
- Remove the tough outer leaves and cores from the cabbage.
- Using a sharp knife, cut the cabbage into thin strips. A mandoline slicer can also be handy for consistency.
- After shredding, sprinkle a little salt, toss it, and let it sit for 10-15 minutes before mixing. This draws out excess water, improving crunch.
Mix your dressing separately and add it just before serving to keep everything crisp and fresh. Enjoy the bright crunchiness in every bite!
Easy Mexican Coleslaw Recipe for Summer
Ingredients You’ll Need:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup cooked corn kernels (fresh or canned)
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes (seeded)
- 1/2 cup finely chopped red bell pepper
- 1/2 cup chopped cilantro leaves
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing Mexican coleslaw takes about 15 minutes to prepare. Don’t forget to chill it in the fridge for at least 30 minutes before serving, so the flavors can blend beautifully. In total, you’re looking at about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Cabbage:
Start by taking a large mixing bowl and combining the shredded green cabbage with the shredded red cabbage. This mix will give your coleslaw a beautiful color and texture!
2. Adding the Veggies:
Next, add the corn kernels, black beans, diced tomatoes, chopped red bell pepper, cilantro, and chopped red onion to the cabbage in the bowl. Gently mix everything together to combine all those vibrant flavors.
3. Making the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream (or Mexican crema), lime juice, ground cumin, chili powder, and a sprinkle of salt and pepper until the mixture is smooth and creamy.
4. Combining Everything:
Pour the creamy dressing over the cabbage mixture. Toss everything well, ensuring that all the veggies get coated in that delicious dressing. This is where the magic happens!
5. Chill Time:
Once everything is combined, cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling will allow the flavors to meld and enhance the taste of your coleslaw.
6. Serving:
After chilling, give the coleslaw a good stir before serving. Enjoy it as a refreshing side dish for tacos, grilled meats, or at your summer picnics. It’s bright, crunchy, and flavorful—perfect for hot weather! Enjoy your tasty creation!
FAQ for Easy Mexican Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! While this recipe uses green and red cabbage for color and crunch, you can substitute napa cabbage or even kale for a different texture. Just make sure whichever cabbage you choose is fresh for the best flavor!
What Other Vegetables Can I Add?
Feel free to get creative! You can add shredded carrots for sweetness, jalapeños for some heat, or even radishes for an extra crunch. Just make sure to keep the total amount of veggies similar so the balance in your slaw remains consistent.
How Long Does This Coleslaw Last in the Refrigerator?
This coleslaw is best enjoyed within 3 days. Store it in an airtight container in the fridge. Just remember that the longer it sits, the softer the cabbage will become, so it’s pleasingly crunchy when eaten fresh!
Can I Make This Coleslaw Vegan?
Yes, you can! Simply substitute the mayonnaise and sour cream with vegan versions made from plant-based ingredients. There are plenty of great vegan mayo and sour cream options available, and they’ll work just as well to keep this coleslaw delicious!
