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Top down view of Tex-Mex coleslaw served on white plate with lime wedges and tortilla chips crumbled on top all on wood surface

Tex-Mex Coleslaw

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 12 servings 1x
  • Category: Salad
  • Method: Cooking
  • Cuisine: Southwestern


Regular coleslaw is great, but this Tex-Mex coleslaw is even better. Pair this with anything in the southwestern palette and it’s like heaven!



For the dressing

  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons lime juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon chipotle powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon honey

For the salad

  • 1 pound shredded red cabbage
  • 2 carrots, peeled and shredded
  • 3/4 cup chopped scallion, white and light green parts
  • 1 orange pepper, seeded and diced
  • 1 1/2 cups sautéed fresh corn, about 2 ears corn
  • 2 cups tortilla chips, crushed


For the dressing

  1. In a large bowl, combine the mayonnaise, sour cream, lime juice, salt, chipotle powder, chili powder, cumin, and honey.
  2. Whisk until smooth and set aside.

For the salad

  1. Start by preparing the corn. Using a sharp knife, cut the corn kernels off the ear. Drizzle one tablespoon olive oil into a 12-inch skillet over medium-high heat. Add the corn kernels and cook until bright yellow and tender, 4-6 minutes. Remove from the heat and cool.
  2. Shred the cabbage into a large mixing bowl. Add the shredded carrot, scallion, pepper, and cooled corn. Stir to combine and pour on the dressing.
  3. Stir and if serving immediately, top with tortilla chip pieces.


  • Serving Size: 1 serving
  • Calories: 254
  • Sugar: 5.6g
  • Sodium: 482.2mg
  • Fat: 16.4g
  • Saturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 24.9g
  • Fiber: 3g
  • Protein: 3.5g
  • Cholesterol: 8mg

Keywords: brunch