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Layered Mexican Coleslaw Salad

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A vibrant and fresh coleslaw salad that combines crunchy cabbage with sweet corn and a zesty dressing, perfect for any occasion.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, canned, or roasted)
  • 1/2 piece red bell pepper, diced
  • 1/2 piece yellow bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 piece jalapeño, finely diced (optional) Recommended for a kick!
Creamy Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper

Method
 

Preparation
  1. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, garlic powder, salt, and pepper. Set aside.
  2. In a large bowl, layer the shredded green cabbage, purple cabbage, corn, diced red and yellow bell peppers, halved cherry tomatoes, finely chopped red onion, diced jalapeño, and cilantro.
  3. Pour the dressing over the top of the layered ingredients. Gently mix everything until evenly coated.
  4. Refrigerate for at least 30 minutes before serving to let the delicious flavors meld together.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 5g

Notes

Serve in a large bowl or individual cups. Pairs well with grilled meats, tacos, or tortilla chips. Store leftovers in an airtight container in the fridge for 2-3 days.
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