TEX MEX COLESLAW
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Tex Mex Coleslaw is packed with flavor and perfect for summer cookouts. It also adds a nice crunch to tacos, fajitas, and barbecue sandwiches.
Tex Mex Coleslaw
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. Adding Tex Mex Coleslaw to your menu will elevate any meal.
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!
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 to the Tex Mex Coleslaw.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For the slaw
- coleslaw mix
- black bean rinsed and drained
- shoepeg corn
- fresh cilantro fresh, chopped
- jalapeno pepper deseeded and minced
For the dressing
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 for this Tex Mex Coleslaw recipe.
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
Tex Mex Coleslaw
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Ingredients
For the slaw
- 16 -ounce bag coleslaw mix
- 15 -ounce can black bean rinsed and drained
- 11 -ounce can shoepeg corn
- 1/2 cup fresh cilantro fresh, chopped
- 1 medium jalapeno pepper 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 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This is absolutely the BEST slaw to use for fish tacos!! I never use any other since I found this recipe.
I love this!!!
I love this idea! Seriously, this is great. Beans and corn ads nutrients making this salad so much more nutritious. I’m going to make this for sure. Thanks!
Delicious! I love that this makes enough for leftovers too.
I would never have thought of adding tex-mex seasonings to coleslaw. What a deliciously creative spin on a classic side dish. So, tasty!
Looks Wonderful.
Half my family will enjoy and like this If I leave the whole jalapeno pepper, seeds & spine all in, to where the other 1/ 2 of my family will eat it if only I leave out the Jalapeno pepper completely.
What’s a person to do; make both ways of course. 🙂