Southwestern Coleslaw

Southwestern Coleslaw 🌶️🥬

A zesty, crunchy twist on classic coleslaw—packed with Mexican-inspired flavors, creamy avocado dressing, and a kick of lime. Perfect for tacos, BBQ sides, or meal prep!

Ingredients

For the Slaw:

• 1 (14 oz) bag tri-color coleslaw mix (or 5 cups shredded cabbage & carrots)

• 1 cup cherry tomatoes, quartered

• 1 avocado, diced

• 1/2 cup black beans, rinsed & drained

• 1/2 cup corn kernels (grilled, canned, or thawed frozen)

• 1/4 cup red onion, thinly sliced

• 1/4 cup cilantro, chopped

• 1 jalapeño, seeded & minced (optional)

For the Dressing:

• 1/3 cup mayo (or Greek yogurt for lighter version)

• 2 tbsp lime juice

• 1 tsp honey (or agave)

• 1 tsp cumin

• 1/2 tsp chili powder

• 1 clove garlic, minced

• Salt & pepper to taste

Toppings (Optional):

• Crumbled cotija cheese

• Tortilla strips

• Sliced radishes

Instructions

1. Mix the slaw: In a large bowl, combine coleslaw mix, tomatoes, avocado, black beans, corn, red onion, cilantro, and jalapeño.

2. Make the dressing: Whisk together mayo, lime juice, honey, cumin, chili powder, garlic, salt, and pepper.

3. Toss & chill: Pour dressing over slaw and gently mix. Refrigerate 30+ minutes for flavors to blend.

4. Serve: Top with cotija, tortilla strips, and extra cilantro.

Tips & Swaps

• Make ahead: Dress slaw up to 4 hours early (add avocado last to prevent browning).

• Vegan? Use vegan mayo and skip cheese.

• Spicier: Add chipotle powder or hot sauce.

• Extra crunch: Toss in bell peppers or jicama.

This slaw is fresh, creamy, and just smoky-sweet enough to pair with grilled meats, fish tacos, or as a standalone salad. 🌮🔥

Want a no-mayo version? Try swapping in avocado crema!