Easy Mexican Coleslaw

Every time I make this Easy Mexican Coleslaw, it reminds me of those hot summer days spent outdoors with friends and family. I can still hear the laughter and chatter of my loved ones around the picnic table, plates piled high with flavorful dishes. The tangy aroma of lime dressing mixed with vibrant veggies fills the air, making my heart feel warm and content. I know once you try this recipe, you’ll feel that same warmth and comfort!

How to make Easy Mexican Coleslaw

Ingredients:

Let’s start with the ingredients! Fresh and simple, just like life should be. Here’s what you’ll need:

• 2 cups green cabbage, shredded: This is the base of our coleslaw. Crunchy and refreshing!
• 1 cup tomatoes, diced: I love using ripe, juicy tomatoes. They add a sweet touch.
• 1 cup roasted corn: Whether from a can or fresh off the grill, corn brings that smoky sweetness we love.
• 1 jalapeno, diced: For a little kick that wakes up the taste buds.
• 1/4 cup cilantro, chopped: This herb adds a burst of freshness. You can always adjust the amount based on your taste.
• 1/4 cup lime juice: Trust me, the acidity from the lime brings everything together beautifully.
• 2 tablespoons olive oil: A splash of this will add richness to our dressing.
• Salt and pepper to taste: Always taste as you go, so you can make it just right for you.

Having these ingredients on hand is like building a happy foundation for your dish. And if you want to mix things up a bit, you can swap out the corn for black beans or add in some avocado. Feel free to get creative!

Cooking Steps

Now that we have everything ready, let’s get to the fun part: making this delightful coleslaw!

1. Prepare the Veggies: Start by shredding your cabbage. I find it’s best to use a sharp knife to get those nice, thin shreds. Not only does it look pretty, but it also helps with the texture. Then, wash and dice your tomatoes and jalapeno. Don’t forget to remove the seeds from the jalapeno if you’re looking for a milder flavor.

2. Roast the Corn: If you’re using fresh corn, you can toss it directly on the grill or roast it in the oven for 10-15 minutes. If you have leftover corn on the cob from a barbecue, now is the perfect time to use it! If you’re using canned corn, just drain and rinse it well.

3. Mix Everything Together: At this point, grab a big bowl. You don’t want to skimp on space here because we’re going to mix everything in! Start by adding the shredded cabbage, diced tomatoes, roasted corn, jalapeno, and cilantro.

4. Prepare the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, and a sprinkle of salt and pepper. I always recommend tasting as you go! You might want more lime juice or a pinch of salt.

5. Combine: Pour that vibrant dressing over your veggie mix and toss everything together until it’s well coated. Just like that, you now have a beautiful bowl of Easy Mexican Coleslaw.

6. Let It Chill: If you have some time before serving, let it sit in the fridge for about half an hour. This gives the flavors a chance to blend together, and it makes each bite burst with flavor!

7. Serve: When you’re ready to serve, give it another quick toss. This coleslaw goes beautifully as a side dish for all those summer barbecues or even in a burrito bowl!

Why I Love Making This Dish

What makes this Easy Mexican Coleslaw so special to me? It’s not just the taste; it’s the memories it brings back. I remember the first time I made this for a potluck. As I set the bowl down on the table, everyone flocked to it, complimenting the vibrant colors and refreshing aroma. It’s a dish that brings people together.

What You’ll Need

You won’t need much in terms of tools for this happy little dish. Just a sharp knife, a cutting board, and a big bowl for mixing. A whisk will also come in handy for the salad dressing.

Step-by-Step Guide

Let’s break it down:

1. Start by shredding that cabbage.
2. Dice your tomatoes and jalapenos.
3. Roast or drain your corn.
4. Mix everything in a big bowl.
5. Whisk your dressing together.
6. Combine and toss well.
7. Chill and serve!

Tips for Perfect Results

• Always taste as you go! This is the part I always look forward to!
• If you want to add a bit more flavor, think about tossing in some cheese—feta or Cotija works wonders.
• For crunch, add some pumpkin seeds or crushed tortilla chips right before serving. It adds a nice textural contrast!

Serving Suggestions and Sides

This coleslaw pairs beautifully with grilled chicken or fish. If you’re having tacos, it makes for a wonderful topping. Personally, I love enjoying it alongside a summer BBQ, with juicy burgers sizzling on the grill. You can also add a dollop of sour cream or a sprinkle of cheese to elevate the flavors even more!

Leftovers

If you find yourself with leftovers (which is sometimes a rare occurrence when I serve it!), you can store them in an airtight container in the fridge. I recommend eating it within a couple of days to keep the cabbage crisp and fresh. If you notice it gets a little too soggy, just add a few more fresh veggies to liven it back up!

FAQ Section

Can I make this coleslaw ahead of time? Absolutely! You can prepare the veggies a day in advance and mix the dressing just before you’re ready to serve. Really makes those busy days even easier!

Can I use red cabbage instead of green? Certainly! Red cabbage adds a beautiful color and slightly different flavor. Don’t be afraid to experiment!

Is there a non-spicy version? Of course! Just leave out the jalapeno or choose a milder pepper. It’ll still taste amazing!

Conclusion

This Easy Mexican Coleslaw has become a cherished recipe in my home, filling our hearts and bellies with joy and flavor. I can’t wait for you to try it! You’ll be amazed at how simple and delightful it is, and your family will surely ask for seconds, just like mine does every time. Give it a whirl and let me know how it goes! You won’t regret it, and I can promise you will find a new favorite side dish to share around your table.