
Here’s a cool and punchy Mexican-style slaw that brings together crisp veggies with creamy and bright flavors. Need a topper for tacos or a side for your next grill night? This bowl’s packed with crunch, tang, and serious freshness that fits perfectly with summer dinners and backyard hangouts.
Adding fire-roasted corn and black beans to slaw was a game changer for me. Now it’s the number one thing friends ask me to bring when BBQ season rolls around.
Vibrant Ingredients
- Fresh cilantro: bright herbal pop; grab the most fragrant bunches without wilting
- Fresh jalapeno pepper: mild heat and zip; shiny peppers are usually best, seed and vein to your taste
- Fire-roasted corn: gives smoky bits of char taste; look for cans marked fire-roasted if you can
- Black beans: bring in filling protein; look for low-salt, creamy beans in the can
- Red bell pepper: pops of color and sweet crunch; choose ones with firm shiny skins
- Pre-shredded coleslaw mix: shortcut for shredded veggies; pick bags that look fresh and crunchy
- Salt and black pepper: pulls all the flavors together; use fresh-cracked pepper when you can
- Fresh lime juice: wakes up all the flavors; pick limes that feel plump and heavy
- Taco seasoning: loads up the slaw with classic spice; homemade is next-level if you’re into that
- Sour cream: makes things super smooth with a tang; try local or extra fresh if possible
- Mayonnaise: all about the creamy base; full-fat makes it extra rich
Energetic Step-by-Step
- Finish and Serve:
- Scoop the cold slaw into a serving bowl, top off with more chopped cilantro, and you’re set to dig in.
- Chill the Slaw:
- Use plastic wrap to seal the bowl and pop it into the fridge for half an hour or so. This keeps it crisp while giving flavors time to come together.
- Mix Everything Evenly:
- Grab your biggest spoon or spatula and toss everything together until well blended. Fold it up from the bottom so every bit gets creamy goodness.
- Combine the Veggies and Beans:
- Put the coleslaw mix, red bell pepper, beans, corn, jalapeno, and cilantro in your largest mixing bowl. Pour in all your finished dressing.
- Make the Dressing:
- In a small bowl, mix together mayonnaise, sour cream, the taco spices, squeeze of lime, salt, and pepper until it’s all smooth and the flavors are blended through.

Cilantro is my favorite herb for adding fresh flavor. When my kids started putting extra on their salads, I knew this dish had really become a family regular.
Easy Storage Advice
This coleslaw holds up great for two to three days in the fridge if covered tightly. Give it a stir before serving since some dressing might settle. Skip freezing though—the veggies turn mushy after thawing.
Swaps and Switches
Plain Greek yogurt works well if you want something lighter than sour cream. You can swap serrano for jalapeno if you want more heat. Mixing up your own taco seasoning isn’t hard and bumps up the flavor.

Serving Ideas
Stack it on grilled shrimp or fish tacos, or serve it next to a pulled pork sandwich. You can also heap it on greens for a lighter bite, or dig in with some crunchy tortilla chips.
Fun Background
Mexican slaw is inspired by the fresh cabbage salads found across Mexico. It highlights crunchy carrots and cabbage topped with zippy dressings and a squeeze of lime, making it perfect for taco nights or outdoor parties.
Common Recipe Questions
- → Is it okay to prep this slaw in advance?
Go right ahead—make it up to 24 hours ahead, keep it tightly covered and cold so it stays crunchy and fresh.
- → Don't have taco seasoning—what works instead?
Mix up your own with chili powder, paprika, cumin, garlic powder, plus a tiny touch of cayenne if you want a kick.
- → How spicy does it get?
There's some heat from jalapenos, but you can totally make it milder by leaving them out or using less.
- → What dishes go well with this slaw?
It's awesome with enchiladas, grilled chicken, burgers, tacos, or tossed onto your favorite sandwiches.
- → Do I need to buy pre-shredded veggies or can I use fresh?
Fresh is totally fine—grab some green and red cabbage and carrots, shred them yourself for even more crunch.