Mexican Coleslaw
A vibrant and creamy twist on traditional coleslaw, this Mexican coleslaw combines fresh vegetables, zesty flavors, and colorful ingredients, making it a perfect side dish for any occasion.
Ingredients
Dressing
- 1 cup mayonnaise
- ⅔ cup sour cream
- 3 tablespoons lime juice
- 2 tablespoons taco seasoning
Coleslaw Mix
- 1 16-ounce bag tri-color coleslaw
- 1 red bell pepper diced
- 1 10-ounce can Rotel diced tomatoes and green chiles drained
- 1 11-ounce can corn kernels drained
- 1 15-ounce can black beans drained and rinsed
- 1 jalapeno pepper seeded and finely chopped adjust for heat preference
- ½ cup fresh cilantro chopped
Instructions
Preparation
- Gather all ingredients and a large mixing bowl.
- In the bowl, combine mayonnaise, sour cream, lime juice, and taco seasoning and blend until smooth.
- Add the tri-color coleslaw mix and diced red bell pepper to the bowl.
- Add the drained Rotel tomatoes and green chiles, corn kernels, and black beans.
- Incorporate the chopped jalapeno pepper.
- Gently fold in the fresh cilantro.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
Serving
- Serve in a bowl garnished with chopped cilantro and lime wedges.
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Notes
For best results, let marinate for at least an hour for richer flavor. Store leftovers in an airtight container for 3 to 5 days. Dress separately from veggies for better crunch if storing longer.