Taco Coleslaw

This taco coleslaw became a summer obsession the first time I brought it to a neighborhood potluck. It started as a desire to make a slaw with more personality than plain mayo and cider vinegar. I discovered the combination of taco seasoning and a single minced chipotle pepper in adobo when experimenting with pantry staples on a slow Sunday afternoon. The result was an immediate win: crunch from the shredded cabbage and carrots, sweet bursts from southwestern-style corn, and a creamy, smoky dressing that makes every forkful sing. Since then, it has shown up at barbecues, weekday dinners, and even as a quick lunch when I pile it into a toasted tortilla.

I love how this dish balances textures and flavors. The base is a classic coleslaw mix—crisp and cool—while the dressing brings citrus brightness and southwestern warmth. The chipotle adds a pleasant, lingering heat without overwhelming the salad, and the taco seasoning layers familiar ground-cumin and paprika notes so the slaw pairs effortlessly with anything from grilled chicken to fish tacos. It’s fast, forgiving, and crowd-pleasing, which makes it a staple in my repertoire whenever I want something that feels special but is truly simple to make.

Ingredients

• Mayonnaise (1 cup): Choose a sturdy, full-flavor brand like Hellmann's/Best Foods or Duke's if you prefer a tangier profile; it creates the creamy base and helps the dressing cling to the cabbage.
• Sour cream (1/3 cup): Full-fat sour cream adds silkiness and a pleasant tang; Greek yogurt can substitute for a lighter option but will be slightly less rich.
• Fresh lime juice (2 tablespoons): Fresh is essential—bottled lime lacks the bright acidity that lifts the dressing. Use a medium lime and strain out seeds.
• Taco seasoning (1 tablespoon): Use your favorite store-bought blend or a simple homemade mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of oregano for a fresher taste.
• Chipotle pepper in adobo (1, minced): A single pepper provides smoky heat; remove seeds for milder flavor. I prefer La Costeña or Herdez cans for consistent heat and quality.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season to taste—start with these amounts and adjust after tasting with the vegetables.
• Fresh coleslaw mix (16 ounces): A mixture of shredded green and red cabbage plus carrots gives ideal texture; buy pre-shredded for speed or thinly slice fresh cabbage for a crisper result.
• Frozen southwestern-style corn mix (20.16 ounces, thawed): Typically includes roasted corn, bell peppers, and sometimes black beans; thaw fully and drain excess moisture. Reserve 1 to 2 tablespoons for garnish if desired.
• Green onions (1/3 cup, chopped): Mild sharpness and color—both white and green parts work well; reserve a bit for garnish.
• Fresh cilantro (2 tablespoons, chopped): Adds herbaceous brightness; add at the end to keep it vibrant. If you dislike cilantro, swap with flat-leaf parsley.
• Optional garnish: Extra chopped green onions, chopped cilantro, and a sprinkle of the reserved southwestern corn for color and texture on top.

Instructions

Make the dressing: In a medium mixing bowl, whisk together 1 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons fresh lime juice, 1 tablespoon taco seasoning, 1 minced chipotle pepper in adobo (start with half if you prefer milder heat), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until completely smooth and homogenous. Taste and adjust—if it’s too thick add a teaspoon of water or more lime if you want brighter acidity. The dressing should be creamy enough to coat but not pool in the bottom. Prepare the vegetables: In a large mixing bowl, add the 16 ounces coleslaw mix, the thawed 20.16 ounces southwestern-style corn mix (drained), 1/3 cup chopped green onions, and 2 tablespoons chopped fresh cilantro. If your corn mix is watery after thawing, drain it in a sieve and pat dry with paper towels to avoid watering down the salad. Combine and toss: Pour the dressing over the slaw mixture and use tongs or two large spoons to toss until every strand and kernel is evenly coated. Toss gently but thoroughly for 30–45 seconds. Look for even color and no large clumps of dressing; everything should glisten lightly. Chill and meld: For best flavor, cover and refrigerate for at least 30 minutes so the spices and lime infuse the cabbage. If serving right away, let it rest 10–15 minutes. The slaw will soften slightly as it cools and absorb seasoning—this mellows the raw cabbage while keeping a pleasant crunch. Finish and garnish: Transfer to a serving bowl and top with the reserved 1–2 tablespoons of southwestern corn mix, a sprinkle of chopped green onions, and extra cilantro. Give a final taste and adjust salt or lime just before serving. Serve: Serve chilled or at cool room temperature alongside tacos, grilled proteins, or as a hearty topping for tostadas or grain bowls.

Storage Tips

Store leftovers in an airtight container for up to 3 days in the refrigerator. Use a wide, shallow container to help chill the slaw quickly and avoid excess condensation. If the slaw releases liquid after sitting, drain any excess before serving and refresh with a squeeze of fresh lime and a light toss. Do not freeze the dressed slaw; instead, freeze unused corn mix separately in a zip-top bag for up to 3 months and thaw in the refrigerator before use.

Ingredient Substitutions

Swap full-fat sour cream for plain Greek yogurt (1:1) for a tangier, protein-rich alternative. For an egg-free option, use vegan mayonnaise and vegan sour cream—note the texture will change slightly. If you don't have a chipotle in adobo, substitute 1/2 teaspoon smoked paprika plus 1/4 teaspoon cayenne for smokiness and heat. For a lower-fat dressing, reduce mayonnaise to 1/2 cup and increase sour cream to 1/2 cup or use 3/4 cup Greek yogurt total; the dressing will be thinner and brighter.

Serving Suggestions

This pairs beautifully with grilled flank steak, carne asada, or citrus-marinated chicken. Spoon it onto fish tacos for a creamy, crunchy contrast or serve as a slaw side at a backyard burger night. Garnish with avocado slices, pickled red onions, or a sprinkle of cotija cheese for fête-ready presentation. For a vegetarian meal, serve alongside roasted sweet potatoes and black bean patties for satisfying texture and flavor balance.

Seasonal Adaptations

In summer, add fresh grilled corn cut from the cob in place of frozen corn for sweeter, slightly charred kernels. In autumn, fold in roasted poblanos or a small diced roasted apple for sweetness and texture contrast. During winter months, swap cilantro for parsley if cilantro is out of season and add a pinch of smoked chili powder to boost warmth. The dressing is flexible—more lime brightens it for spring, while a touch of maple syrup balances smoky chipotle for fall.

Meal Prep Tips

For efficient meal prep, make the dressing up to 3 days in advance and store in a sealed jar. Keep the shredded coleslaw mix and thawed corn in separate containers; combine and dress just before serving to maintain peak crunch. Portion into individual containers for grab-and-go lunches, and include a small lime wedge and optional corn garnish in a separate bag to keep everything fresh until you’re ready to eat.

Whether you’re feeding a crowd or planning lunches for the week, this slaw is a reliable, flavorful side that elevates ordinary meals. Try it once and you’ll find new ways to use it—topped on tacos, stirred into grain bowls, or served beside grilled favorites. It’s the kind of recipe that quickly becomes a go-to for busy cooks who want big flavor with little fuss.