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Add a splash of Mexican flair to your table with this zesty coleslaw. It blends crispy veggies, black beans, and fire-roasted corn in a smooth lime cream sauce. This refreshing side pairs perfectly with your favorite foods - from taco nights to backyard BBQs. Your friends and family will ask for seconds! The good news? You'll only need about 10 minutes to throw it all together.
INGREDIENTS
- 14-ounce bag shredded cabbage mix: Your ready-to-use base of sliced cabbage and grated carrots that gives this dish its signature crunch.
- 1/2 cup diced red bell pepper: Brings bright color and natural sweetness to each forkful.
- 1/2 cup rinsed black beans: These protein-packed gems add heartiness and a Mexican touch.
- 1/2 cup flame-kissed corn kernels: Either grilled outdoors or toasted in a pan for that smoky-sweet flavor kick.
- 1/2 cup fresh chopped cilantro: Gives a burst of garden-fresh taste throughout the salad.
- 1 finely chopped jalapeño: Brings just enough warmth - use more or less depending on how spicy you like things.
- 3/4 cup mayonnaise: Creates the rich base for your dressing.
- 1/4 cup tangy sour cream: Adds creaminess with a pleasant zip.
- 1 1/2 tablespoons taco spice blend: Infuses your dressing with Mexican-inspired flavors in one easy step.
- 2 tablespoons fresh lime juice: Cuts through the richness and wakes up all the flavors with its citrus punch.
VARIATIONS
- Extra Heat: Toss in another jalapeño or some red pepper flakes for folks who love their food with more fire.
- No Dairy Needed: Swap out sour cream for plant-based yogurt or just use more mayo if you want to keep it dairy-free.
- Creamy Avocado: Mix in chunks of ripe avocado right before you serve for an extra layer of richness.
- Sweet Surprise: Add cubes of fresh mango or pineapple to bring a tropical sweetness to the mix.
INSTRUCTIONS
- Step 1:
- Grab your biggest mixing bowl and toss in the bagged slaw mix, the chopped red pepper, rinsed black beans, charred corn kernels, fresh cilantro, and minced jalapeño. Give everything a good mix so it's all nicely combined.
- Step 2:
- Take a smaller bowl and mix your mayo, sour cream, taco seasoning, and fresh lime juice. Stir until you've got a smooth, well-blended dressing.
- Step 3:
- Drizzle your creamy dressing over the veggie mixture and fold everything together until all bits are coated with that tasty sauce.
- Step 4:
- You can dig in right away or pop it in the fridge for about half an hour to let those flavors get friendly. Serve it cool and watch it disappear!
Serving and Storage Tips
- This cool, crunchy slaw tastes best when served cold alongside your favorite Mexican dishes, burgers off the grill, or even piled high on fish tacos for extra punch.
- Want to get ahead? Make this slaw a couple hours before your meal and let it chill in the fridge - the flavors will only get better as they hang out together.
- Got leftovers? They'll stay fresh in a sealed container in your fridge for up to 2 days. Just give it a quick stir before you serve it again.
Tips from well-known chefs
- Chef Rick Bayless: "Always go for fresh-squeezed lime juice - it makes all the difference in cutting through the creaminess and bringing the flavors alive."
- Chef Bobby Flay: "Take the time to char your corn on the grill or in a hot skillet. That subtle smokiness transforms an ordinary slaw into something memorable."
- Chef Pati Jinich: "Don't be afraid to try adding chunks of juicy mango or pineapple to your slaw - that sweet-savory combination is truly magical in Mexican cooking."