This Mexican Coleslaw is bursting with so much flavor! A creamy chili lime dressing poured over shredded cabbage, bell peppers, jalapeños, and more. Enjoy as a side dish or as a topping for tacos and burgers.
This recipe takes traditional coleslaw and combines it with elements of Mexican street corn. It’s so fresh, flavorful, and crunchy. I love making this for potlucks in the summer. It always gets so many remarks! But it’s also a great topping for tacos, burgers, and anything else you want to add a bit of crunch and flavor to!
Why I Love This Mexican Coleslaw
There are so many things to love about this recipe. Here are a few of my favorites!
- Charred corn. The corn kernels are charred in a pan before being combined with the other ingredients. This is a little nod to Mexican street corn and really adds so much flavor!
- Fun Mexican flavors & ingredients. I love that this coleslaw pulls in elements of Mexican street corn along with other Mexican flavors and ingredients, like the spices and lime juice.
- Super easy to make. It takes less than 10 minutes to prepare this side dish, which I love. It doesn’t get quicker or easier than that!
Recipe Ingredients
This coleslaw is made with a handful of spices, veggies, and cilantro. Scroll down to the recipe card below for the exact measurements.
- Corn – Fresh or frozen corn both work in this recipe. If using frozen, I recommend thawing it to remove excess moisture first.
- Vegetable oil
- Mayonnaise & sour cream – I like to use both for the dressing, to get a combination of rich and tangy flavors.
- Lime juice – Adds a burst of acidity to brighten the coleslaw.
- Spices – Paprika, chili powder, cumin, garlic salt, and pepper add the Mexican flavor to the coleslaw.
- Veggies – Red cabbage, jalapeno, red bell pepper, and scallions all add flavor, substance, and crunch to the coleslaw.
- Cilantro – Fresh cilantro adds a pop of color and flavor to the coleslaw.
- Feta cheese – Adds a salty, tangy flavor.
How To Make Mexican Coleslaw
It takes just a few minutes to make this coleslaw recipe. Such a quick and easy side dish! The printable version of the instructions can be found in the recipe card below.
- Cook the corn. Cook the corn in the oil over medium to high heat. Cook and stir until it begins to get brown or slightly burnt. This usually takes 5 minutes.
- Make the dressing. Whisk together the mayo, sour cream, lime juice, and spices until combined.
- Combine the ingredients. Add the veggies, scallions, cilantro, and feta to a bowl. Pour the dressing on top and stir to coat.
- Enjoy. Sprinkle additional feta and cilantro on top if desired. Serve and enjoy!
Tips & Variations
Here are a few tips and variations for this Mexican coleslaw recipe.
- Cilantro alternative. I know lots of people don’t love cilantro. If that includes you, simply substitute it with parsley instead!
- Char the corn. Make sure to let the corn sit untouched for a few so it can get color. The char really adds flavor to the coleslaw.
- Quick tip. Consider using coleslaw mix for this Mexican slaw instead of chopping the head of cabbage. You can get this in a bag with just shredded cabbage or cabbage that includes shredded carrots. Either will work.
- Adjust the spice level. Make a mild version of this by omitting the jalapenos. For a spicier version, add a splash of Tabasco to the dressing or adjust the spices.
- Use taco seasoning. In a pinch, taco seasoning can be used in place of the various spices added to the sauce.
- Add some beans. For a more filling coleslaw, consider adding in some canned black beans. Just be sure to drain and rinse them first!
- Make the dressing ahead. I often make the dressing a few hours in advance then keep it in the fridge. This gives the flavors an extra chance to blend and makes the coleslaw even more tasty.
Serving Suggestions
There are so many ways to enjoy this Mexican coleslaw! It makes a great side dish for nearly any meal and especially at cookouts and picnics. It also works as a great topping for sandwiches, burgers, tacos, and more. Try it on recipes like fried chicken tacos, baked tacos, spicy shrimp tacos, and crispy chicken burgers!
How To Store Leftovers
Store leftover Mexican coleslaw in an airtight container in the fridge. It will stay good for 2-3 days. Note that the cabbage may become less crunchy as it sits in the dressing.
More Mexican Recipes
- Mexican Casserole
- Mexican Potatoes
- Easy Mexican Spaghetti
- Mexican Stuffed Peppers
- Mexican Steak Bites
Mexican Coleslaw
Ingredients
- 2 cups corn
- 1 Tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 head red cabbage shredded
- 1 jalapeno diced
- 1 red bell pepper sliced
- 1/2 cup scallions sliced
- 1/4 cup cilantro chopped
- 1/2 cup feta cheese crumbled
Instructions
- In a large pan add the oil and corn and cook on a medium to high heat, cook and stir until the corn starts to get brown/ burnt slightly, about 5 minutes.
- In a large bowl add the mayonnaise, sour cream, lime juice, paprika, chili powder, cumin, garlic salt and pepper, stir until it becomes thin and mixed together.
- In a large bowl add the cabbage, jalapeño, bell pepper, scallions, cilantro, charred corn and feta crumbles, pour the dressing all over top and stir carefully until everything is well coated.
- Sprinkle some leftover feta crumbles and cilantro over top and serve and enjoy!
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2 comments on “Mexican Coleslaw”
So good!!!
Thanks Ellen!