This is not your mother’s coleslaw. With a twist of lime, a scoop of sour cream, and a sprinkle of taco seasoning, Mexican Rainbow Coleslaw is an extraordinary side dish for all your Mexican meal favs. It’s also quite the tasty sandwich and burger topper!
Rarely a week goes by where we’re not indulging in some form of Mexican food. From Chicken Bacon Ranch Quesadillas to Cheesy Chicken Enchiladas and Three Layer Cheesy Taco Bake, we love it all!
One of our favorite parts about Tex-Mex meals are all the toppings and sides. Who doesn’t love to dip a chip in South of the Border Salsa or Easy Cheesy Guacamole?
When I’m feeling extra indulgent, I whip up a batch of this incredibly easy to make Mexican Rainbow Coleslaw. With a bag of ready made broccoli or rainbow slaw, some black beans, corn, lime juice, and a homemade simple crema, this delicious slaw pairs well with every Mexican meal I make.
And the best part is, when there are leftovers, we get to enjoy it again on top of a burger or in our next turkey or Reuben sandwich. So good!
Why You’ll Love It
| Super easy recipe- A bag of pre-shredded rainbow slaw mix saves a ton of time. Mix in the rest of the ingredients, along with a very simple homemade dressing and that’s it! There’s no cooking or shredding with this shortcut recipe, making it the perfect choice for busy nights. Very versatile- Try Mexican Rainbow Coleslaw on top of your next burger to spice things up a bit or serve it as a side with grilled chicken or pork. Put it on top of your next taco or use it as a dip with your next quesadilla. Heck, you could even fill Tostito Scoops with it for your next snack! Family approved- With great Tex-Mex flavors, this slaw barely tastes like traditional slaw at all, making it a winner with kids and picky eaters. |
Ingredients for Mexican Rainbow Slaw
For a complete list with measurements, see the printable recipe card below
- bag of rainbow slaw or broccoli slaw– found near the bagged coleslaw mix in the produce section
- corn– I use defrosted frozen corn, but you can also use canned corn
- black beans– adds a little protein and heartiness to the slaw
- mayonnaise– I prefer Hellmann’s of Duke’s reduced fat; mayo provides a creaminess to the dressing
- sour cream– I prefer Daisy’s or Breakstone’s reduced fat; this provides a little creamy tang
- taco seasoning– for a little spicy kick of flavor
- lime– for preservative purposes and for a subtle citrus taste in the dressing
For a list of equipment needed for this recipe, click here
- two mixing bowls (one large, one small)
- mixing spoons
- measuring cups
- measuring spoons
- small colander
- knife
- citrus juicer
How to Make Mexican Rainbow Slaw
For a more detailed set of instructions, see the printable recipe card below
- Empty the bag of rainbow slaw into a large mixing bowl. Then add the drained and rinsed black beans and defrosted corn. Gently mix.
- Next, make the dressing. Add the mayo, sour cream and taco seasoning to a separate, small mixing bowl. Mix well.
- Add lime juice to the small bowl; mix well.
- Fold the dressing into the large bowl; mix well.
- Cover and chill for at least one hour before serving.
Helpful Tips for this Recipe
- You can eat this slaw right away, but I find it tastes best after sitting in the fridge for at least one hour. It also gives time for the taco seasoning to not feel so gritty.
- If you don’t have taco seasoning, you can use 1 teaspoon each of chili powder and cumin, along with a dash of cayenne.
Storing Mexican Rainbow Coleslaw
Store in an airtight container and refrigerate. Enjoy within 1-2 days. If the slaw’s dressing starts to get a little runny, simply drain it and add a little extra mayo before serving.
Freezing isn’t recommended.
What to Serve with Mexican Rainbow Coleslaw
Mexican rainbow slaw pairs well with all your Tex-Mex favs. meal favs. We enjoy it with Cheesy Chicken Enchiladas, Chicken Bacon Ranch Quesadillas, Baked Chicken Taquitos, Three Layer Cheesy Taco Bake, Chicken Fajita Quesadillas, and of course, tacos!
Looking for another easy side? Check out Mexican Street Corn Pasta Salad.
For dessert, consider serving Mini Lime Cheesecakes or Classic Lemon Squares. Don’t forget the Margarita Pie!
This tasty slaw is also good with Ham and Swiss Cheese Sliders, as well as cold cut sandwiches and burgers.
For another great slaw, check out Zucchini Slaw–a summertime fav!
Mexican Rainbow Coleslaw
Description
With a bag of ready made broccoli or rainbow slaw, some black beans, corn, lime juice, and a homemade simple crema, this delicious and easy to make slaw pairs well with all your Tex-Mex meal favs.
It also makes an excellent burger and sandwich topper!
Mexican Rainbow Coleslaw
For the slaw:
For the dressing:
How to Make Mexican Rainbow Coleslaw:
-
Empty the bag of rainbow slaw into a large mixing bowl. Then add the drained and rinsed black beans and defrosted corn. Gently mix.
-
Next, make the dressing. Add the mayo, sour cream and taco seasoning to a separate, small mixing bowl. Mix well.
-
Add lime juice to the small bowl; mix well.
-
Fold the dressing into the large bowl; mix well.
-
Cover and chill for at least one hour before serving.
-
Store in any leftovers in an airtight container and refrigerate. Enjoy within 1-2 days.
If the slaw's dressing starts to get a little runny, simply drain it and add a little extra mayo before serving.
Note
I always let this sit for an hour in the fridge to avoid a gritty feeling from the taco seasoning. I typically use McCormick's, but any taco seasoning will work well.
If you don't have taco seasoning, you can use 1 teaspoon each of chili powder and cumin, along with a dash of cayenne.
User Reviews
The coleslaw sounds yummy and is so easy to make.
It is very easy to make! It never lasts for long!