Mexican Coleslaw Recipe

Name: Mexican Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 (14-ounce) bag bag coleslaw mix; ½ cup red pepper, (diced); ½ cup green pepper, (diced); ½ cup black beans, (drained and rinsed); ½ cup corn; ½ cup chopped cilantro; 1½ tablespoons ranch dressing mix; ½ cup mayonnaise; ½ cup sour cream; ½ bunch cilantro; ½ teaspoon minced garlic; 1 teaspoon diced jalapenos; 3 tablespoons milk; 1 tablespoon lime juice

We love Mexican food, and we especially love new recipes to add as side dishes to all the Mexican dinners we make each week.

This Mexican Coleslaw is a new favorite that is crunchy, colorful, and zesty. Plus, it’s so simple making it the easiest side to round out taco night or a backyard barbecue.

Crisp slaw, peppers, beans, and corn get tossed in a creamy cilantro ranch dressing that is tangy, herby, and totally addicting. Even the kiddos loved this Mexican coleslaw recipe and have already asked when we will be having it again.

For more great Mexican sides, try out our Mexican Street Corn, Mexican Street Corn Pasta Salad and Southwest Salad.

Why we think you’ll love it:

Fast to make. The blender dressing mixes in minutes.
Great for hosting. Holds well for potlucks and picnics.
Versatile. Delicious with tacos, burgers, or grilled meats.

Ingredients for Mexican coleslaw on counter.

Ingredients for cilantro dressing on counter.

Mexican Coleslaw Ingredients

Coleslaw mix (14 ounce bag): Crunchy cabbage and carrots that hold up to creamy dressing without wilting fast.
Red pepper, diced (1/2 cup): Sweet crunch and color that brightens the bowl.
Green pepper, diced (½ cup): Fresh, slightly grassy flavor that balances the sweetness of corn.
Black beans, drained and rinsed (1/2 cup): Creamy bites of protein that make the slaw feel hearty.
Corn (1/2 cup): Sweet pop and sunny color; grilled corn adds smoky depth if you have it.
Chopped cilantro (1/2 cup): Fresh herbal note that ties the salad to the dressing.
Ranch dressing mix (1 ½ tablespoons): Seasoning shortcut that packs savory herbs in one scoop.
Mayonnaise (½ cup): Creamy base that helps the dressing cling to every shred. We prefer Hellman’s (Best Foods) or Duke’s.
Sour cream (½ cup): Lightens the mayo and adds tang for balance.
Cilantro (1/2 bunch): Blended in for vivid green color and fresh flavor.
Minced garlic (½ teaspoon): Savory depth that blooms in the creamy base.
Diced jalapeños (1 teaspoon): Gentle heat you can scale up or down.
Milk (3 tablespoons): Thins to a drizzle-able, toss-able consistency.
Lime juice (1 tablespoon): Bright citrus that lifts the whole salad.

How to Make Mexican Coleslaw

Ingredients for Mexican Coleslaw in white mixing bowl.

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn and cilantro.

Cilantro dressing ingredients in blender.

Cilantro dressing mixed together in blender.

Make dressing by blending all ingredients in the blender. Add milk until it’s the consistency you want.

Mexican coleslaw ingredients mixed together in mixing bowl.

Add cilantro ranch mayo mixture to coleslaw mixture and stir to combine. Serve immediately or chill for at least 30 minutes to enhance the flavors.

Kristyn’s Recipe Tips

For best crunch, toss the slaw with dressing 15 to 30 minutes before serving. It will soften slightly but stays crisp.
Taste and adjust salt after mixing, the ranch mix adds some salt already.
Make it lighter by swapping half the mayo with Greek yogurt.
Add-ins we love: diced avocado, sliced green onions, or crushed tortilla chips or even Fritos just before serving.