This is a fun summer salad recipe…Mexican Coleslaw. It is colorful, crunchy, and is a tasty side dish for fish tacos, chicken tostadas or BBQ ribs. Just mix the ingredients together and serve. I layered it over blue corn chips with a piece of fried fish on top to make it a complete meal! Crunchy and fantastic!
Every meal needs some crunch to add texture and flavor. This 10-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.
Mexican Coleslaw Recipe
What’s needed?
- 1 -16 ounce bag of coleslaw mix (cabbage, carrots, and purple cabbage shredded)
- 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, drained
- 1/2 teaspoon salt
Dressing:
- 1 cup mayo
- 1/2 envelope of taco seasoning
- 1 teaspoon sugar
How to make Mexican Coleslaw?
- Add all salad ingredients to a large mixing bowl.
- In a small bowl, combine the mayonnaise, taco seasoning, and sugar. Whisk until combined well. Add to the salad ingredients and stir to coat.
- Cover and refrigerate the slaw until you are ready to serve it.
I served Mexican Coleslaw with blue corn chips and fried Tilapia, my family loved it. Crunchy and creamy and so delicious. This 10-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 even tastes better, once the flavors have melded together. Add a seeded, diced fresh jalapeno pepper to make your slaw spicy! Now we’re talkin’!