Mexican Coleslaw Recipe

Name: Mexican Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 3/4 cups Mayonnaise; 1/3 cups Plain, Low-fat Greek Yogurt; 1 whole Lime, Juiced; 1 package (1 1/4 Oz. Or 2-Tablespoon Size) Low Sodium Taco Seasoning Mix; FOR THE SLAW:; 3 whole Ears Corn Or 2 Cups Frozen Corn; 1 can (15 1/2 Oz. Size) Black Beans, Rinsed And Drained; 1/2 whole Medium Sized Red Bell Pepper, Seeded And Diced; 1/2 whole Medium Sized Orange Bell Pepper, Seeded And Diced; 1 whole Large Jalapeno Pepper, Seeded And Finely Chopped; 1/2 cups Chopped Fresh Cilantro, Plus More For Garnish If Desired; 3 cups (firmly Packed) Thinly Sliced Cabbage; 2/3 cups Shredded Carrots

Servings: persons

FOR THE DRESSING:
3/4 cups Mayonnaise
1/3 cups Plain, Low-fat Greek Yogurt
1 whole Lime, Juiced
1 package (1 1/4 Oz. Or 2-Tablespoon Size) Low Sodium Taco Seasoning Mix
FOR THE SLAW:
3 whole Ears Corn Or 2 Cups Frozen Corn
1 can (15 1/2 Oz. Size) Black Beans, Rinsed And Drained
1/2 whole Medium Sized Red Bell Pepper, Seeded And Diced
1/2 whole Medium Sized Orange Bell Pepper, Seeded And Diced
1 whole Large Jalapeno Pepper, Seeded And Finely Chopped
1/2 cups Chopped Fresh Cilantro, Plus More For Garnish If Desired
3 cups (firmly Packed) Thinly Sliced Cabbage
2/3 cups Shredded Carrots

1
For the dressing, whisk mayonnaise, Greek yogurt, lime juice and taco seasoning in a bowl until combined. Cover and refrigerate until ready to use.
2
Place unhusked corn on a microwave-safe plate. Microwave on high for 8 minutes. Let the ears cool for a few minutes, then remove the husks and silk. When cool enough to handle, slice the corn from the cobs and set it aside to cool completely. If using frozen corn, set it aside in a dish while chopping the other vegetables.
3
For the slaw, combine corn, black beans, red and orange bell peppers, jalapeno, cilantro, cabbage and carrots in a large bowl. Pour the dressing over and toss until everything is well mixed. Cover and chill for at least 1 hour to blend flavors. Sprinkle with chopped fresh cilantro before serving, if desired.
4
Notes:
5
1. If you prefer, substitute a 14-ounce bag of coleslaw mix for the cabbage and carrot.
6
2. You can also use one color bell pepper in the slaw rather than both red and orange.
7
3. Sour cream can be substituted for the plain Greek yogurt in the dressing.
8
Recipe slightly adapted from 12 Tomatoes.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DRESSING:, 3/4 cups Mayonnaise, 1/3 cups Plain, Low-fat Greek Yogurt, 1 whole Lime, Juiced, and more.

Yes, Mexican Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Coleslaw

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