15-Minute Mexican Coleslaw That’s Addictively Crunchy
A refreshing Mexican-inspired coleslaw with a creamy dressing and bold flavors.
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounce 2 10-ounce bags pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage)
- 1 cup diced red bell pepper
- 15.25 ounce can black beans drained and rinsed
- 14.75 ounce can fire-roasted corn drained
- 3 tablespoons minced fresh jalapeno pepper veins and seeds removed
- ⅓ cup chopped fresh cilantro plus additional for garnish
Instructions
- In a large bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, salt, and black pepper.
- Add coleslaw mix, red bell pepper, black beans, corn, jalapeno, and cilantro to the bowl.
- Toss gently until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with additional cilantro before serving.
Notes
- For a spicier coleslaw, leave some jalapeno seeds in the mix.
- This dish tastes best when chilled for a few hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.