This Easy Mexican Coleslaw is a refreshing twist on the classic! Made with crispy cabbage, zesty lime, and a sprinkle of cilantro, it’s perfect for summer BBQs or as a colorful side dish.
Honestly, this slaw is a party on your plate! I love to pile it on tacos or enjoy it solo. It’s crunchy, tangy, and always a crowd-pleaser, making it a summer favorite in my house!
Ingredients & Substitutions
Cabbage: I like using a mix of green and purple cabbage for a pop of color. If you’re looking for a lighter option, try using shredded lettuce. You could even go with kale for a healthier twist!
Black Beans: Canned black beans add great texture and protein. If you’re short on time, feel free to substitute with cooked chickpeas or kidney beans for a different flavor.
Corn: Fresh corn is unbeatable in summer, but if you can’t find it, canned or frozen corn works just as well! Make sure to drain and rinse if using canned.
Red Bell Pepper: For a sweeter taste, you can swap for yellow or orange bell peppers. If you’re looking to reduce sugar, leave it out entirely or use a bit of diced jalapeño instead for heat.
Cilantro: I love the fresh taste of cilantro! If you’re not a fan, parsley can be a good replacement, though it has a different flavor.
Mayonnaise: For a lighter version, Greek yogurt is a great substitute. You can even mix the two for a creamy yet guilt-free dressing.
What’s the Best Way to Prepare the Perfect Coleslaw?
Making coleslaw sounds easy, but getting the right texture and flavor takes a few steps. Here’s how to do it right:
- Shredding Cabbage: Use a sharp knife or a mandoline for thin, even shreds. This ensures that every bite has a good crunch.
- Mixing Ingredients: Combine all the vegetables in a large bowl first. This helps distribute flavors before adding the dressing.
- Making Dressing: Whisk your dressing until smooth. Make sure to taste as you go; a little more lime juice always adds brightness!
- Tossing Well: Once the dressing is ready, pour it over your veggies. Mix gently but thoroughly to coat every piece.
- Chilling Time: Letting the slaw sit in the fridge for at least 30 minutes helps the flavors meld together. You can even make it a day ahead!
Easy Mexican Coleslaw Recipe for Summer
Ingredients You’ll Need:
Vegetables:
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus at least 30 minutes of chilling time in the fridge. You’ll be ready to enjoy your colorful and zesty coleslaw in no time!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by gathering all of your fresh ingredients. In a large mixing bowl, combine the shredded cabbage, black beans, corn kernels, diced red bell pepper, chopped red onion, and fresh cilantro. Mix them together until well combined.
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, fresh lime juice, ground cumin, chili powder, salt, and pepper. Continue whisking until the dressing is smooth and creamy. This will add a delicious tangy flavor to your coleslaw!
3. Combine and Toss:
Pour the dressing over the vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Make sure each bite has a bit of that zesty flavor!
4. Adjust the Seasoning:
Now it’s time to taste your coleslaw! Adjust the seasoning by adding a little more salt, pepper, or lime juice if needed. Personalize it to your taste!
5. Chill Before Serving:
Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and gives it a refreshing crunch when served.
6. Serve and Enjoy:
Once chilled, give the coleslaw a quick toss again, then serve it chilled as a bright, refreshing side dish. It pairs wonderfully with summer barbecues, tacos, or can be enjoyed on its own!
This colorful Mexican coleslaw blends creamy, zesty, and smoky flavors with fresh vegetables and beans for a delightful summer dish!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cabbage?
Absolutely! You can use any type of cabbage you like. Green and purple cabbage work great together for color and crunch. Napa cabbage offers a milder flavor, while savoy cabbage is more tender. Feel free to mix and match!
How Long Can I Store Leftover Coleslaw?
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3 days. However, note that the cabbage may become softer over time. Give it a quick toss before serving to refresh its texture!
Can I Make This Coleslaw Ahead of Time?
Yes! You can prepare the coleslaw a day in advance. Just keep the dressing separate if you want extra crunch, and toss it together a few hours before serving to let the flavors meld while maintaining freshness.
Is There a Vegan Alternative to Mayonnaise?
Definitely! You can use vegan mayonnaise or Greek yogurt for a lighter option. Alternatively, a mixture of mashed avocado and lime juice can create a creamy dressing too while adding healthy fats!
