Mexican coleslaw lit up a lake weekend the first time I tasted it. It's a crisp, colorful mash-up of taco salad and creamy coleslaw that captures the best of both favorites. I'm going to reach back into our years on the farm and use the word "hybrid" to describe Mexican Coleslaw. It's kind of like if taco salad and coleslaw had a baby, and each passed along their best traits.
In farming, a hybrid is something, usually a plant or seed, that combines two different things to create one better, stronger, more desirable thing. Boom. Mexican Coleslaw. Both have great attributes and elements that are less than ideal.
Taco salad is amazing and delicious, but it doesn't keep well because the lettuce wilts, loses its crunch, and goes blah if you don't eat it right away. Coleslaw? Well, coleslaw can be boring, and while it's often quite good, it's never the star of the menu. Definitely a supporting role.
My sombrero is off to whoever came up with this amazing, delicious Mexican coleslaw salad, which was just as good on Tuesday as it was on Saturday!
The flavor is nothing short of amazing. Our daughter made it to serve on a weekend at the lake, and I didn't care if I had anything else on my plate!
The second reason is it's so easy to make! It starts with a bag of tri-color coleslaw and canned black beans and corn. The ingredients are minimal, the prep time is super fast, and who doesn't love that?
The only chopping you need to do is a bell pepper and some cilantro. I like to use a red, orange, or yellow bell pepper for sweetness and digestibility, but a green pepper would work, too. (Hint: red and yellow peppers are riper and easier to digest!)
I have often said I was "born to be mild," but if you like more heat than I do, add some seeded, chopped jalapeño. Please be careful with the jalapeño, wash your hands with soap and water after chopping, and never touch your eyes during the process to avoid getting burned.
Dump the bag of coleslaw in a big bowl, then drain and rinse the black beans thoroughly until the water runs clear. Drain the corn, then add both to the coleslaw mix.
Chop the bell pepper and cilantro, then add them to the cabbage, beans, and corn, and fold everything together. I have friends who claim they'd like to bathe in cilantro! Feel free to add more if you'd like! (Just don't invite me if you do!)
What do you serve with Mexican coleslaw?
This colorful salad is right at home beside burgers, pulled pork, grilled chicken, smoked brisket, tacos, or fish tacos. It's also delicious with Glazed Ham Balls, Crock Pot Cranberry Meatballs, or your favorite grilled burgers. Don't forget a side of Grandma-Style Potato Salad or finish the meal with Root Beer Float Cake for an easy summer menu
In a small bowl, combine mayonnaise, sour cream, lime juice, and a one-ounce packet of taco seasoning. I suggest you use real mayonnaise and a good-quality product in this recipe. I happen to love Great Value Mayonnaise, but maybe you're a Hellman's or a Duke's lover—just use a good one! Hint: Great Value Mayonnaise scored very high in a Southern Living taste test!
Pour the dressing ingredients over the vegetable mixture and give it a good stir until all the yummy veggies are evenly coated. If you have time, the flavor will improve if you put the Mexican Coleslaw in the fridge so all the ingredients have a chance to get to know each other and share their yumminess.
If you store this salad in a tightly sealed container in the refrigerator, it will keep for three or four days without losing its crunch. Next time we have pulled pork, you can bet I'll heap some of this on my sandwich! I can't wait to make it again!
A delicious mash-up of taco salad and coleslaw that captures the best of both classic recipes.
Absolutely! In fact, it's even better after it chills for a couple of hours. The flavors have time to mingle while the cabbage stays nice and crisp. If you're making it a day ahead, stir it well before serving.
Stored in an airtight container in the refrigerator, leftovers will keep for about 3 to 4 days. The cabbage softens a bit over time, but the flavors continue to develop.
This colorful salad is perfect alongside:
It's also delicious spooned into tacos or served as a topping for grilled chicken.
Yes! Fresh sweet corn cut from the cob is wonderful in the summer. Frozen corn (thawed) also works well if fresh isn't available.
Yes. If you're one of those people who thinks cilantro tastes like soap (like me), simply leave it out. Fresh parsley makes a mild substitute, or you can omit it entirely.
Absolutely! This recipe doubles beautifully, making it a great choice for potlucks, family reunions, graduation parties, and backyard barbecues.
Summertime is salad time! We can enjoy three glorious months of eating fresh vegetables as we gather at the table as a family, with friends, and at picnics and potlucks that dot our calendars during this bountiful season!
Here are more of our favorites, and please watch for more because I'll be posting fresh ones often!
Amish Macaroni Salad - The best macaroni salad is easy to make. It consists of lots of crunchy vegetables in a creamy dressing with just the right amount of sweetness.
Marinated Vegetable Salad - This is a recipe for a delicious salad that you can adjust to your taste and the ingredients you have on hand. It keeps so well that we call it "Persistence Salad." It's good any time of the year!
Amazing Kraut Salad - A crisp, tangy, colorful salad that's loaded with fresh veggies! So good and so good for you!! Make it anytime, and it's extra good in the summer when fresh garden produce is abundant! It's perfect for picnics because there's no mayo!
If you enjoyed a post, I'd love it if you left a review or comment. It really helps my little business reach people like us who love good food that isn't fussy! ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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Definitely going to try this!
Thank you~! It's really good, and so is my coleslaw pasta salad! Thanks for stopping by! Made my day!😎