Mexican Coleslaw Recipe

Mayo-free Spicy, crunchy coleslaw with a tasty twist on the traditional slaw recipe. It's a simple recipe and the perfect tasty side dish or add some crunch to your favorite tacos, yum!!

Course Salads

Cuisine Mexican

Prep Time 15

Cook Time 0

Refrigerate 30 minutes before serving. 30

Total Time 45

Servings servings

Calories 81kcal

Author Deb Clark

Cost $8

Ingredients

14 ounce coleslaw mix or a head of cabbage if you prefer to use fresh cabbage
15 ounce black beans 1 can - well rinsed and drained
1 tomato seeded and diced
1 red onion small - minced
1 cup frozen grilled corn*
1 jalapenos seeded and minced
½ cup cilantro minced
Salad Dressing
½ cup lime juice you'll need 3-4 limes, juiced
2 tablespoon honey
2 tablespoon olive oil
2 tablespoon rice vinegar
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper

Instructions

Rinse the black beans and drain well.
Seed and dice the tomato, mince the onion, cilantro and jalapeños. Add the slaw mix and all of the ivegetables and black beans to a large bowl.
Whisk together ingredients for the salad dressing and pour over the slaw, tossing gently to combine.
Refrigerate for at least 30 minutes to allow flavors to develop.
Serve and enjoy!

Notes

* Substitute with regular frozen corn or grilled fresh corn if you can't find the frozen.

Nutrition