Mexican Coleslaw

Mexican Coleslaw is colorful and crunchy, a tasty side dish for fish tacos, chicken tostadas or BBQ ribs. Just mix the ingredients together and serve. I served it over blue corn chips with a piece of fried fish on top to make a complete meal! Crunchy and fantastic!

Every meal needs some crunch to add texture and flavor. This 15-minute side dish comes together quickly and adds crunch and creamy flavors to whatever protein you pair it with. Cabbage, colorful peppers, black beans and corn are the foundation of this salad. Make the dressing by adding taco seasoning and a bit of sugar to mayonnaise. Mix it all together and you’ve got a crunchy salad that can be served with almost any meal.

Can I use fresh corn instead of canned?

Yes, I often use fresh corn for this salad in the summer when it is available. Simply peel the corn, wrap wet paper towels around it and cook it in the microwave for 3 minutes, turning the corn once during cooking. Remove the ear of corn from microwave and allow it to cool for a few minutes. Cut the corn from the cob using a sharp knife and add it to the salad. Sweet and so, so good!

If you buy fresh corn to make this tasty salad, be sure to freeze some corn for use later. It is easy to do with this recipe explaining How to Freeze Corn. I usually buy 10 dozen ears of fresh corn at the farmer’s market in August to put in the freezer to use throughout the year. It makes corn more affordable and always tastes so much better than canned corn.

Mexican Coleslaw Recipe

What’s needed?

• 4 cups of coleslaw mix (shredded cabbage and carrots)
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 1/2 cups of black beans, rinsed and drained
• 1 cup corn, fresh or canned
• 1/2 teaspoon salt

Dressing:

• 2/3 cup mayonnaise
• 2 tablespoons taco seasoning
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1 teaspoon sugar

How to make Mexican Coleslaw?

• Add all salad ingredients to a large mixing bowl.

• In a small bowl, combine the dressing ingredients. Whisk until combined well. Add to the dressing to the salad and stir to coat.
• Cover and refrigerate the coleslaw until you are ready to serve it.

I served Mexican Coleslaw with fried Tilapia and crispy blue corn chips, my family loved it! Crunchy and creamy and so delicious. This 15-minute salad is a great complement to almost any meal.

This is an easy salad to make-ahead. It keeps well in the refrigerator for up to 3 days and tastes even better once the flavors have blended together. Add a seeded, diced fresh jalapeno pepper to make your slaw spicy! Now we’re talkin’!

For more fresh salad recipes, check out these tasty dishes:

• Crab and Spring Pea Salad
• Creamy Coleslaw
• Broccoli Corn Salad
• BLT Pasta Salad