Southwest Coleslaw
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Crispy, crunchy, and packed with a zesty kick, this Southwest Coleslaw is the perfect side dish to complement tacos, grilled meats, or a family favorite casserole. It adds a bold twist that everyone will love!
Tossed in a creamy dressing made from mayonnaise and sour cream, it’s bursting with bold flavors, including fire-roasted corn, fresh cilantro, and jalapeño—bringing the perfect taste of Mexican-inspired flavors to your table.
I’m always on the hunt for the perfect salad to pair with Mexican dishes, so I decided to blend two of my favorites—my traditional coleslaw and my Mexican macaroni salad. The result? A delicious Southwest twist on classic slaw that’s bursting with flavor! It’s the ideal side dish for recipes like cream cheese enchiladas, fish tacos, southwest chicken breasts, and pork tacos.
Every time I bring this dish to a family gathering or potluck, it’s an instant hit, and I always get requests for the recipe. The unique twist surprises everyone, making it the star of the table!
Why You’ll Love This Mexican Coleslaw
- Quick and easy: Using store-bought coleslaw mix means minimal prep time. You are welcome to use fresh cabbage and grate it. If time is of the essence, pick up a few bags of coleslaw mix at the grocery store.
- Loaded with flavor: I love the Mexican-inspired twist on my traditional creamy coleslaw. The bold flavors are delicious!
- Twist of the Everyday: It’s great to change things up once in a while, so even if you are a die-hard classic coleslaw fan, I encourage you to give this one a try for a change of pace.
Ingredients
A complete list of ingredients can be found in the recipe card below.
- Coleslaw Mix: Using store-bought bagged coleslaw mix makes preparing this recipe so much easier, but you can grate green and red cabbage if you wish. Use the grater attachment on the food processor if you go that route.
- Bell pepper: I added a red bell pepper for some crunch and its bright color.
- Corn: Fire-roasted corn adds a whole new dimension of flavor. Look for this in the frozen section of the grocery store.
- Jalapeno: For a touch of spice, I added a jalapeno pepper. You can add as much or as little as you like.I prefer fresh, but you can use canned jalapenos.
- Cilantro: For an authentic Mexican taste, cilantro is always my go-to. If you aren’t a fan, use parsley instead, though you won’t get the same flavor.
- Creamy Dressing: I used mayonnaise, sour cream, vinegar, sugar, chili powder, cumin, salt, and black pepper for the dressing ingredients.
How to make southwestern coleslaw
Step 1: Prepare the Vegetables:
Add the coleslaw mix, diced red bell pepper, fire-roasted corn, red onion, jalapenos, and chopped cilantro to a large bowl.
Step 2: Make the Dressing:
Mix the mayonnaise, sour cream, vinegar, sugar, chili powder, cumin, salt, and black pepper in a separate small bowl. Whisk until smooth and well combined.
Step 3: Combine:
Pour the dressing over the coleslaw mixture. Toss everything together until the vegetables are evenly coated with the dressing.
Step 4: Chill and Serve
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give everything another stire before serving, and garnish with extra cilantro if desired.
FAQs
The coleslaw isn’t spicy, even though I’ve added a jalapeno. You can reduce the amount or leave it out if you are concerned about spice.
Yes, Miracle Whip and mayonnaise can be substituted on a 1-1 basis, but I always use real mayonnaise when making coleslaw.
Sure, if you can find dairy-free sour cream or you can omit the sour cream.
What to serve with Mexican coleslaw
I could honestly eat this coleslaw with everything! It’s so good, but here are a few things it pairs especially well with:
- Mexican mains: This coleslaw goes great with chicken fajitas and Mexican chicken breast.
- Casseroles: Pair the coleslaw with this chicken enchiladas casserole, this baked pulled pork burritos, and a walking taco bake.
- Weeknight dinners: I serve this easy side dish with my air fryer meatloaf, boneless buffalo wings, and meatball sliders.
Recipe variations
- Change up the peppers and use a variety of different colors.
- Stir in leafy greens; chopped kale or spinach would both work.
- Top with chopped nuts or seeds.
- Mix in diced or chopped pineapple or mango.
- Add black beans, pinto beans, or cooked chicken.
- Squeeze fresh lime juice over the coleslaw.
- Sprinkle with diced green onions.
- Use different types of vinegar for slightly different flavors; white wine vinegar, rice vinegar, or apple cider vinegar are all good options.
- To spice up the dressing stir in a chipotle in adobo sauce.
Kitchen supplies for making coleslaw with a twist
Mixing Bowls – Stainless Steel
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Buy Now → Tips for making southwestern coleslaw
Pre-plan your meal. Make sure you get the coleslaw going before you want to serve your meal so that you allocate enough fridge time for the flavors to develop.
Be careful when handling jalapenos. Wash your hands after you chop the jalapeno so you don’t accidentally touch your eyes or face.
Make sure your spices are not old. Spices can go bad and lose their flavor over time.
Storage and make ahead directions
Fridge: Store leftover slaw in an airtight container for up to 4 days.
Freezer: I do not recommend freezing coleslaw.
Make ahead: For the best flavor, making this coleslaw ahead of time is ideal, allowing the ingredients to blend and develop. If you’re looking to get a jump on prep, you can easily mix up the dressing in advance and store it in an airtight container in the fridge for up to a week.
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Southwest Slaw
Ingredients
- 2 10 oz Bags of Coleslaw Mix
- 1/3 cup Red Bell Pepper Diced
- 1 cup Fire Roasted Corn
- 1/3 cup Red Onion Diced
- 2-3 Tablespoon Jalapeno Diced
- 1/4 cup Cilantro
- 1 cup Mayo
- ¼ cup Sour Cream
- 1 Tbsp White Vinegar
- 1/4 cup Sugar
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- In a large mixing bowl, add the coleslaw mix, diced red bell pepper, fire-roasted corn, diced red onion, black beans, diced jalapenos, and chopped cilantro. Toss everything together to combine.2 10 oz Bags of Coleslaw Mix, 1/3 cup Red Bell Pepper, 1 cup Fire Roasted Corn, 1/3 cup Red Onion, 2-3 Tablespoon Jalapeno, 1/4 cup Cilantro
- In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, chili powder, cumin, salt, and black pepper. Whisk until smooth and well combined.1 cup Mayo, ¼ cup Sour Cream, 1 Tbsp White Vinegar, 1/4 cup Sugar, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
- Pour the dressing over the coleslaw mixture. Toss everything together until the vegetables are evenly coated with the dressing.
- Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir once more before serving and garnish with extra cilantro if desired.
Notes
- Be sure to allow at least 30 minutes for the slaw to refrigerate before serving.
- Wear gloves or carefully wash your hands after you chop the jalapeno so you don’t accidentally touch your eyes or face.
