Here’s a Southwestern Coleslaw recipe 🌽🥕—crunchy, zesty, and perfect as a side or topping for tacos and sandwiches.
Ingredients (Serves 4–6)
Slaw:
- 4 cups shredded cabbage (green, red, or mix)
- 1 cup shredded carrots
- ½ cup red bell pepper, thinly sliced
- ¼ cup green onions, sliced
- 1 small jalapeño, finely chopped (optional, for heat)
- ½ cup corn kernels (fresh, canned, or thawed frozen)
- ½ cup black beans (optional, rinsed and drained)
Dressing:
- ½ cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp honey or sugar
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt & pepper, to taste
Instructions
- Mix the slaw:
- In a large bowl, combine cabbage, carrots, bell pepper, green onions, jalapeño, corn, and black beans (if using).
- Make the dressing:
- Whisk together mayonnaise, lime juice, vinegar, honey, cumin, chili powder, salt, and pepper.
- Combine:
- Pour dressing over the slaw and toss until evenly coated.
- Chill & Serve:
- Refrigerate for at least 30 minutes to let flavors meld. Serve cold.
Tips & Variations
- Crunchy twist: Add roasted pepitas or tortilla strips on top.
- Spicy: Increase jalapeño or add a dash of cayenne pepper.
- Creamier dressing: Mix in 2 tbsp sour cream or Greek yogurt.
If you want, I can also give a quick 10-minute version that doesn’t require chilling.
Do you want me to?
