This Mexican Coleslaw is incredibly easy to make, yet deliciously crisp & packed with flavor! This crowd pleasing slaw is healthy (no mayo! no sugar!), super versatile & totally customizable! Perfect for weeknight dinners, taco nights, picnics, BBQs & more!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: coleslaw, corn, Healthy, Mexican, No Mayo, slaw
3Ears Corn – shucked & kernels cut off cob (about 2 ½ cups kernels)
2large Jalapenos – stemmed, seeded & diced
4cupsShredded Green Cabbage(16 ounces shredded coleslaw mix or ½ medium head)
1large Carrot – shredded or peeled into ribbons
1medium Red Bell Peppers – stemmed, cored & finely sliced or diced
½small Red Onion – finely sliced
4medium Green Onions – thinly sliced
1/3CupFresh Cilantro – packed & finely chopped, or more to taste
OPTIONAL: Crumbled Fresco or Feta Cheese, Diced Avocado, Thinly Sliced Jicama, Pepitas, Cooked Black Beans
2 ½TBSEACH: Fresh Orange Juice & Fresh Lime Juice
2tspApple Cider Vinegar
1tspEACH: Ground Cumin & Smoked Paprika
1-2TBSHoney or Agave – to taste (or Granulated Sugar)
Kosher Salt & Pepper– to taste
Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!
Raw onions: If you are sensitive to raw onions, soak the diced red onions in a bowl of lightly salted cold water for 15 minutes. Rinse and drain well before using.
Make ahead instructions:
Slaw: You can prepare and slice all of the ingredients up to 2 days ahead. Cut everything except the cilantro. Place the coleslaw ingredients in a serving bowl (do not add dressing) and cover the bowl tightly with plastic wrap. Store in the refrigerator.
Char Corn: Sauté the corn and jalapenos until slightly charred. Allow the vegetables to cool and then store them in an airtight container in the refrigerator.
Dressing: The dressing can be made up to 5 days in advance. Store in an airtight container in the refrigerator. Shake well before using.
When ready to serve: Add the dressing and toss together. Garnish with cilantro. Serve & Enjoy!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
If you would like to prepare a lot of coleslaw specifically to have leftovers, I highly suggest you pre-salt your cabbage! (See post for salting shredded cabbage)
Recipe Serves 8-10 people.Nutritional information is an approximation based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.