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This vibrant Mexican Coleslaw brings all the zesty, crunchy goodness of traditional slaw with a south-of-the-border twist. Perfect for summer cookouts or taco night, this colorful side dish delivers a refreshing crunch alongside your favorite grilled meats or as a topping for tacos.
I first created this recipe when hosting a backyard taco party and needed something that would stand up to the heat. The combination of cool, creamy dressing with the pop of fresh vegetables has made it a staple at our family gatherings ever since.
Ingredients
- Coleslaw mix: Providing the perfect crunchy base without all the chopping
- Red pepper: Adding sweet crunch and beautiful color contrast
- Black beans: Offering protein and heartiness that makes this more substantial
- Grilled corn: Delivering smoky sweetness that elevates the entire dish
- Fresh cilantro: Bringing that distinctive Mexican flavor profile
- Jalapeño: Offering customizable heat you can adjust to your preference
- Mayo: Creating the creamy base for the dressing
- Sour cream: Adding tanginess that balances the richness
- Taco seasoning: Infusing the entire dish with authentic Mexican spices
- Lime juice: Providing brightness and acidity that cuts through the creaminess
Step-by-Step Instructions
- Prepare the vegetables:
- Combine the coleslaw mix, diced red pepper, rinsed black beans, charred corn, chopped cilantro, and minced jalapeño in a large mixing bowl. Make sure your corn has cooled completely if you charred it yourself. I recommend removing seeds from the jalapeño if you prefer a milder heat level.
- Create the dressing:
- In a separate smaller bowl, whisk together the mayo, sour cream, taco seasoning, and fresh lime juice until completely smooth. Taste and adjust seasonings if needed. The dressing should be thick but pourable, coating the back of a spoon.
- Combine and marinate:
- Pour the dressing over the vegetable mixture and gently fold everything together until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together and the cabbage to slightly soften.
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The charred corn is truly the secret star in this recipe. I discovered this by accident when I had leftover grilled corn on the cob from a barbecue. The subtle smokiness it adds transforms this from a good slaw to an exceptional one that friends always request the recipe for.
Make It Your Own
This Mexican coleslaw is incredibly versatile and can be customized to suit your taste preferences or what you have on hand. For a lighter version, substitute Greek yogurt for the mayo and sour cream. The tanginess complements the Mexican flavors beautifully while cutting calories. For extra protein, add diced grilled chicken or shrimp to transform this side dish into a complete meal.
Serving Suggestions
This colorful slaw shines as a topping for fish tacos, where the creamy crunch provides perfect contrast to flaky fish. It also makes an excellent side dish for grilled meats, particularly carne asada or chile lime chicken. For a fun presentation, serve it in small tortilla bowls as an appetizer at your next fiesta. The versatility of this dish means it works equally well at casual backyard barbecues or more formal dinner parties.
Storage Tips
This slaw will keep well in an airtight container in the refrigerator for up to three days. The vegetables will continue to soften slightly and release water, so I recommend giving it a good stir before serving leftovers. For the freshest presentation, you can store the dressing separately from the vegetables and combine them closer to serving time. This prevents the cabbage from becoming too soggy while still allowing the flavors to develop.
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The possibilities for customizing this slaw are endless, making it a favorite among guests at gatherings.
Frequently Asked Questions
- → Can I use fresh corn instead of grilled corn?
Yes, you can use fresh corn, but grilling or charring it adds a smoky depth to the flavor.
- → Is there a substitute for mayonnaise in the dressing?
You can use Greek yogurt as a lighter alternative to mayonnaise, which will still provide creaminess and tang.
- → How can I make it spicier?
Add extra minced jalapeño or a pinch of cayenne pepper for an extra kick.
- → Can I make this dish ahead of time?
Yes, prepare the coleslaw and dressing separately and mix them just before serving to maintain the texture.
- → What pairs well with this dish?
This coleslaw pairs beautifully with grilled meats, tacos, or as a topping for pulled pork sandwiches.