Layered Mexican Coleslaw Salad
A refreshing and colorful side dish that adds crunch and flavor to any meal, perfect for summer barbecues and potlucks.
Ingredients
Vegetables
- 2 cups green cabbage, shredded Freshly shredded for nice crunch.
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or roasted) Use thawed frozen corn if desired.
- 1/2 each red bell pepper, diced
- 1/2 each yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro Garnish with extra cilantro before serving.
- 1 each jalapeño, finely diced Optional for added spice.
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter dressing.
- 2 tbsp sour cream Can use vegan substitute.
- 1 tbsp lime juice
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
Instructions
Preparation
- 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.
Notes
Serve alongside grilled meats, tacos, or burritos. Consider garnishing with extra cilantro or lime juice just before serving. For storing, cover tightly and refrigerate for up to three days.