TEX MEX COLESLAW

Tex Mex Coleslaw is packed with flavor and perfect for summer cookouts. It also adds a nice crunch to tacos, fajitas, and barbecue sandwiches.

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Fresh summer meals require fresh summer side dishes. This slightly sweet and spicy Mexican coleslaw is incredibly easy to make and a lot lighter than your average creamy slaw.

Tex Mex Coleslaw is a cool, tangy, and crunchy side dish and hard to resist. When it’s paired with bold Tex Mex flavors, this recipe is a must-make for every cookout!

Tex Mex Coleslaw

I started this recipe with a bag of traditional coleslaw mix. You can add purple cabbage if you like. It would add a wonderful color.

Next, I added black beans, corn, jalapeno, cilantro, and green onions. You can add any vegetables you like to the mix. Bell peppers and red onion would be nice. Grilled corn would be wonderful if you have fresh corn. I used canned shoepeg corn.

I used a vinegar based dressing made of white wine vinegar, oil, sugar, and taco seasoning. The taco seasoning adds bold Mexican flavor to the slaw.

More deliciousness

1. Classic Slaw recipe
2. Broccoli Salad
3. Asian Slaw

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Print Recipe

Tex Mex Coleslaw

Tex Mex Coleslaw is packed with flavor and perfect for summer cookouts!

Prep Time10 mins

Course: any meal, Side Dish

Cuisine: American/Southern, Tex-Mex

Keyword: cabbage, salad, side dish, slaw

Servings: 10 servings

Calories: 168kcal

Ingredients

For the slaw

• 16 -ounce bag coleslaw mix
• 15 -ounce can black bean rinsed and drained
• 11 -ounce can shoe-peg corn
• 1/2 cup cilantro fresh, chopped
• 1 medium jalapeno deseeded and minced

For the dressing

• 1/4 cup olive oil
• 1/2 cup white wine vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon taco seasoning

Instructions

• In a small bowl combine olive oil, vinegar, sugar, salt, pepper, and taco seasoning. Whisk to combine.
• In a large bowl, combine slaw mix, black beans, corn, jalapeno, and cilantro. Pour dressing over slaw mix and carefully stir to combine. 
• You can serve immediately. However, I like to refrigerate it at least 30 minutes before serving. 

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Sodium: 167mg | Potassium: 315mg | Fiber: 5g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 20.6mg | Calcium: 30mg | Iron: 1.4mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.