Mexican Creamy Crunchy Coleslaw (Print Version)
# Ingredients:
01 -
3/4 cup mayonnaise
02 -
1/2 cup sour cream
03 -
2 tablespoons taco seasoning
04 -
2 tablespoons fresh lime juice
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground black pepper
07 -
20 ounces pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, shredded green cabbage)
08 -
1 cup red bell pepper, diced
09 -
15.25-ounce can black beans, drained and rinsed
10 -
14.75-ounce can fire-roasted corn, drained
11 -
3 tablespoons fresh jalapeño pepper, minced, veins and seeds removed
12 -
1/3 cup fresh cilantro, chopped, plus additional for garnish
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper until the mixture is smooth and well blended.
02 -
In a large mixing bowl, add coleslaw mix, diced red bell pepper, black beans, fire-roasted corn, minced jalapeño, and chopped cilantro. Pour the prepared dressing over the mixture and use a large spoon to thoroughly toss until all ingredients are evenly coated.
03 -
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
04 -
Transfer the slaw to a serving bowl and garnish with additional chopped cilantro before serving.
# Notes:
01 -
For best flavor and texture, allow the coleslaw to chill for at least 30 minutes before serving.
02 -
Adjust jalapeño amount based on preferred spice level.