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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
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Tex-Mex Coleslaw

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!
Course Side Dish
Cuisine Southwestern
Difficulty Easy
Method Cooking
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 12 servings
Calories 254kcal
Author Kaleb

Ingredients

For the dressing

  • ¾ cup mayonnaise
  • ⅓ cup sour cream
  • 2 tbsp lime juice
  • 1 ½ tsp salt
  • 1 tsp chipotle powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp honey

For the salad

  • 1 lb shredded red cabbage
  • 2 carrots peeled and shredded
  • ¾ cup chopped scallion (white and light green parts)
  • 1 orange pepper seeded and diced
  • 1 ½ cups sautéed fresh corn (about 2 ears)
  • 2 cups tortilla chips crushed

Instructions

For the dressing

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

For the salad

  • 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.
  • 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.
  • Stir and if serving immediately, top with tortilla chip pieces.

Video

Nutrition

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