Mexican Coleslaw Recipe
Mexican Coleslaw tosses slaw, peppers, beans, and more with a creamy cilantro ranch dressing, a delicious side for tacos, BBQ, and potlucks.
Servings: 10
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
Dressing
- 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
Instructions
- In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn and cilantro.
- Make dressing by blending all ingredients in the blender. Add milk until it’s the consistency you want.
- 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.
Video
Notes
For best crunch, toss the slaw with dressing 15 to 30 minutes before serving; it softens slightly but stays crisp.
Make it lighter by swapping half the mayo with Greek yogurt.
Add-ins that work well, diced avocado, sliced green onions, or crushed tortilla chips just before serving.
Make ahead, blend the dressing up to 3 days in advance and refrigerate; mix with slaw day of. Leftovers keep 1 to 2 days, stir before serving.
Nutrition
Calories: 131kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 246mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 0.3mg