Easy Mexican Coleslaw recipe- great side dish for cookouts, potlucks, and picnics. Coleslaw, bell peppers, diced tomatoes and green chiles, black beans, corn, jalapeño peppers, and cilantro tossed in a creamy lime dressing. Only takes a few minutes to make and packs tons of great flavor! Great on top of tacos and pulled pork sandwiches. Whip up a batch ASAP!
In a large bowl, stir together mayo, sour cream, lime juice, and taco seasoning.
Add coleslaw, chopped red pepper, Rotel diced tomatoes and green chilies, black beans, corn kernels, chopped jalapeno peppers, and fresh cilantro.
Toss to coat the vegetables in the dressing.
Cover and refrigerate at least 30 minutes before serving.
Notes:
You can use pre-shredded cabbage or shred your own cabbage. I use a bag of tri-color coleslaw mix from the produce department.
Feel free to add chopped red onion, fresh tomatoes, green bell peppers, or shredded cheese.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Can substitute Greek yogurt for sour cream to reduce the calories in the dish.
Can coleslaw be made in advance? Yes! You can mix up the coleslaw the day before serving and store covered in the refrigerator.
The coleslaw will keep 3 to 5 days tightly covered in the refrigerator.