why make this recipe

Layered Mexican Coleslaw Salad is a refreshing and colorful dish that adds crunch and flavor to any meal. It’s perfect for summer barbecues, potlucks, or even as a side for weeknight dinners. The vibrant colors and varied textures make it visually appealing, while the mixture of fresh vegetables and creamy dressing ensures a tasty experience. Plus, it’s easy to make and can be prepared ahead of time.

how to make Layered Mexican Coleslaw Salad

Ingredients:

2 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup cherry tomatoes, halved
1 cup corn (fresh, canned, or roasted)
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely diced (optional)
1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lime juice
1/2 tsp cumin
1/2 tsp garlic powder
Salt & pepper to taste

Directions:

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, garlic powder, salt, and pepper.
In a large bowl, layer the shredded green and purple cabbages, corn, diced peppers, halved cherry tomatoes, onion, jalapeño (if using), and chopped cilantro.
Pour the dressing over the top of the layered ingredients and gently mix until everything is coated evenly.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors mix and meld together.

how to serve Layered Mexican Coleslaw Salad

Layered Mexican Coleslaw Salad can be served as a side dish alongside grilled meats, tacos, or burritos. It also works well as a light lunch on its own or as part of a larger meal. For added flavor, consider garnishing it with extra cilantro or a sprinkle of lime juice just before serving.

how to store Layered Mexican Coleslaw Salad

To store the salad, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to three days. The flavors will continue to meld, but the fresh vegetables may become slightly softer over time.

tips to make Layered Mexican Coleslaw Salad

Use freshly shredded cabbage for a nice crunch.
Feel free to switch up the veggies! Add ingredients like carrots or radishes for extra color and texture.
If you prefer a spicier kick, add more jalapeño or a pinch of cayenne pepper in the dressing.
Before serving, give it a good stir to redistribute the dressing.

variation

You can add protein to make it a full meal. For example, mix in some cooked black beans or shredded chicken. You might also substitute the mayonnaise with Greek yogurt for a lighter dressing.

FAQs

1. Can I make the salad ahead of time?
Yes, you can make the salad a day ahead. Just make sure to keep it in the fridge until you’re ready to serve.

2. Is this salad vegan-friendly?
This salad contains mayonnaise and sour cream; however, you can use vegan alternatives for both to make it vegan.

3. Can I use frozen corn?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding to the salad.