Description
A vibrant and flavorful Mexican Coleslaw that combines shredded green and red cabbage, carrots, and corn with a creamy, tangy dressing seasoned with chili powder, cumin, and lime juice. Perfect as a refreshing side dish or a topping for tacos and grilled dishes.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large mixing bowl, add the shredded green cabbage, red cabbage, carrots, corn, red onion, and chopped cilantro. Mix them gently to distribute the ingredients evenly.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss Salad: Pour the dressing over the cabbage mixture. Toss everything together thoroughly so that the vegetables are evenly coated with the creamy dressing.
- Adjust Seasoning: Taste the coleslaw and adjust seasoning if needed, adding more salt, lime juice, or spices to your preference.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 20 minutes to allow the flavors to meld.
- Serve: Before serving, toss the coleslaw once more to redistribute the dressing. Enjoy as a side dish or topping for tacos, grilled chicken, or barbecue dishes.
Notes
- For extra flavor, add diced jalapeño or a pinch of smoked paprika to the dressing.
- Crumbled cotija cheese or queso fresco makes a great topping for added texture and taste.
- This coleslaw pairs perfectly with tacos, grilled chicken, or barbecue dishes.
