Creamy Mexican Coleslaw with Chili-Lime Dressing

Name: Creamy Mexican Coleslaw with Chili-Lime Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 14 ounce shredded coleslaw mix; 1/2 red bell pepper (diced); 1 cup grilled corn ({or use canned corn if you want}); 1/2 cup quartered cherry tomatoes; 1/2 cup black beans (drained and rinsed); 1 jalapeño (diced and seeded {optional for heat}); 1/2 cup fresh cilantro leaves; 3 green onions (chopped); 1/2 cup mayonnaise ({you could sub in Greek yogurt for healthier version}); 3 tablespoons fresh lime juice; 1/2 teaspoon garlic powder; 1 teaspoon granulated sugar; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt; Lime wedges for serving

This Creamy Mexican Coleslaw with Chili-Lime Dressing is an easy slaw recipe that is perfect for rice bowls, tacos, enchiladas and more. This coleslaw mixes cabbage, corn, black beans, tomatoes, jalapeños and citrus dressing. You will love this light coleslaw recipe!

Prep20 min
Total20 min
Makes6 servings
Calories201

Ingredients

6 servings

14 ounce shredded coleslaw mix
1/2 red bell pepper (diced)
1 cup grilled corn ({or use canned corn if you want})
1/2 cup quartered cherry tomatoes
1/2 cup black beans (drained and rinsed)
1 jalapeño (diced and seeded {optional for heat})
1/2 cup fresh cilantro leaves
3 green onions (chopped)

For the dressing:

1/2 cup mayonnaise ({you could sub in Greek yogurt for healthier version})
3 tablespoons fresh lime juice
1/2 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Lime wedges for serving

Method

1
TIP: I suggest tossing the shredded cabbage with a little salt and let it sit for 20–30 minutes. This helps draw out moisture and keeps the slaw crisp. Rinse the salt off and pat dry before mixing with other ingredients.
2
Combine the coleslaw mix, red pepper, corn, tomatoes, black beans, jalapeño, cilantro and onion in a large bowl.
3
In a mason jar or small bowl combine the mayonnaise, lime juice, garlic powder, sugar, cumin, chili powder and salt.
4
Pour the dressing over the coleslaw and toss to combine.
5
Coleslaw tastes better when the flavors meld. Let it chill in the fridge for at least 1–2 hours before serving.
6
Garnish with cilantro and serve with lime wedges. Store leftovers in the fridge for up to 3 days.

Notes

Tips: Toss the shredded cabbage with a pinch of salt and let it rest for 20 to 30 minutes before mixing. This draws out moisture and keeps the slaw crisp. Rinse and pat dry before combining with the other ingredients. For meal prep, store the dressing separately and toss right before serving. Protein add-in: Stir in 1 to 1.5 cups of shredded rotisserie chicken to turn this into a complete meal. Storage: Store leftovers in an airtight container in the fridge for up to 4 days