This colorful coleslaw brings a fun twist to your meals! It’s crunchy and fresh, with a zesty kick from lime and a hint of cumin. Plus, it’s super easy to whip up!
Honestly, I love how it brightens up any dish, from tacos to burgers. It’s like a fiesta on your plate! 🎉 And the best part? You can make it in just a few minutes. Perfect for busy days!
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage give a nice crunch and color. If you’re short on time, pre-shredded coleslaw mix is a handy shortcut. You can also try using napa cabbage for a slightly sweeter flavor.
Black Beans: They add protein and fiber. You can swap them with kidney beans for a different taste or use canned chickpeas if that’s what you have. Both work wonderfully!
Corn: Canned corn is super convenient! If you prefer fresh, you can use roasted corn on the cob, or even frozen corn (simply thaw it first). It adds natural sweetness to the slaw.
Mayo and Sour Cream: This combo gives creaminess. Greek yogurt is a great substitute for a lighter option, or swap the mayo for avocado to make it dairy-free!
Lime Juice: Fresh lime juice brightens up the flavors. If you’re out of fresh limes, bottled lime juice works too, but fresh is always best if you can manage it!
How Do I Make Sure My Coleslaw Is Extra Crunchy?
Crunchy coleslaw is all about freshness and proper technique. Start with fresh veggies and make sure to chop them just before you mix them with the dressing. This avoids them wilting too soon.
- After washing and shredding, dry the cabbage and other vegetables well. Excess moisture can make your coleslaw soggy.
- Mix the coleslaw dressing separately, then add it just before serving. If you let the coleslaw sit too long with the dressing, it can lose its crunch.
- Chill the coleslaw for at least 30 minutes before serving. This not only helps flavors blend but also keeps your veggies firm.
With these tips, your coleslaw will be fresh, vibrant, and a delightful crunch in every bite!
Easy Mexican Coleslaw
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1 red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious coleslaw will take about 15 minutes to prepare, plus a little time to chill. It’s best to refrigerate for at least 30 minutes to let the flavors blend together. So in total, plan for about 45 minutes to make your vibrant Mexican coleslaw.
Step-by-Step Instructions:
1. Prepare the Vegetables:
In a large bowl, mix together the shredded green cabbage, purple cabbage, and carrots. This mix gives your coleslaw a beautiful color and crunch!
2. Add Extra Ingredients:
Next, toss in the drained and rinsed black beans, corn, diced red bell pepper, chopped cilantro, and sliced green onions. Gently mix everything until combined. It should look colorful and vibrant!
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, ground cumin, chili powder, salt, and pepper until the mixture is smooth and creamy. This will be the zesty kick to your coleslaw!
4. Combine the Two Components:
Drizzle the dressing over the vegetable mixture. Toss everything thoroughly to ensure the veggies are well coated in the dressing. Yum!
5. Taste and Adjust:
Give your coleslaw a taste! You may want to add more salt, pepper, or lime juice for extra flavor. It should be just right for your palate!
6. Chill Out:
Cover the bowl and pop it in the refrigerator for at least 30 minutes. This helps the flavors meld and keeps your coleslaw nice and refreshing.
7. Serve and Enjoy:
When you’re ready to eat, give the coleslaw a quick stir. Serve it chilled as a delicious side dish or use it as a topping for tacos, grilled meats, or sandwiches. Enjoy your vibrant creation!
This Mexican coleslaw is creamy, tangy, and bursting with fresh veggies and bold flavors—perfect for any meal. Enjoy every crunchy bite!
FAQ: Easy Mexican Coleslaw
Can I Use a Different Type of Cabbage?
Absolutely! You can substitute green cabbage with napa cabbage or even savoy cabbage for a different texture and flavor. Both will work wonderfully in this coleslaw!
How Can I Make This Coleslaw Vegan-Friendly?
To make this coleslaw vegan, you can replace the mayonnaise and sour cream with vegan alternatives. Look for plant-based mayo and yogurt, or use a combination of avocado and lime juice for creaminess!
Can I Prep This Ahead of Time?
Yes! You can prepare the coleslaw up to a day in advance. Just make sure to add the dressing right before serving to keep the vegetables crunchy and fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more! Just give it a quick stir before serving again to mix the dressing.
