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!
Servings: 12 servings
Ingredients
For the dressing
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsp fresh lime juice
- 1 ½ tsp kosher 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 sweet 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.¾ cup mayonnaise, ⅓ cup sour cream, 2 tbsp fresh lime juice, 1 ½ tsp kosher salt, 1 tsp chipotle powder, 2 tsp chili powder, 1 tsp cumin, 1 tbsp 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 1 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.1 ½ cups sautéed fresh sweet corn (about 2 ears)
- Shred the cabbage into a large mixing bowl. Add the shredded carrot, scallion, orange pepper, and cooled corn. Stir to combine and pour on the dressing.1 lb shredded red cabbage, 2 carrots, ¾ cup chopped scallion (white and light green parts), 1 orange pepper
- Stir and if serving immediately, top with tortilla chip pieces.2 cups tortilla chips
Video
Nutrition
Serving: 1serving | Calories: 254kcal