Layered Mexican Coleslaw Salad
Introduction
Layered Mexican Coleslaw Salad is a colorful and refreshing dish that brings a taste of Mexico right to your table. This salad is perfect for barbecues, family gatherings, or a light dinner. With fresh vegetables and a creamy dressing, it’s not only delicious but also visually appealing.
Why Make This Recipe
Making this Layered Mexican Coleslaw Salad is a great choice for several reasons. First, it’s quick and easy to prepare, taking just a few minutes to throw together. Second, it’s a healthy dish packed with fresh vegetables that provide lots of vitamins and nutrients. Finally, this salad is versatile enough to serve as a side dish or a main course, and it’s perfect for meal prep!
How to Make Layered Mexican Coleslaw Salad
Making this salad involves simple steps that result in a tasty dish everyone will love. Here’s how to do it:
Ingredients
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or roasted)
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely diced (optional)
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
Directions
- In a small bowl, whisk together mayo, sour cream, lime juice, cumin, garlic powder, salt, and pepper.
- In a large bowl, layer the shredded cabbages, corn, peppers, tomatoes, onion, jalapeño, and cilantro.
- Pour the dressing over the top and gently mix until everything is coated evenly.
- Chill for at least 30 minutes before serving to let the flavors meld.
How to Serve Layered Mexican Coleslaw Salad
You can serve Layered Mexican Coleslaw Salad in individual bowls or on a large platter. It makes a great side dish for grilled meats or can be enjoyed on its own as a light meal. Garnish with extra cilantro or lime wedges for added flavor.
How to Store Layered Mexican Coleslaw Salad
To store the salad, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If possible, store the dressing separately and combine it just before serving to keep the salad crispy.
Tips to Make Layered Mexican Coleslaw Salad
- Use fresh, crisp vegetables for the best texture and flavor.
- Adjust the spices and vegetables to your liking. You can add more heat with additional jalapeño or spice it up with chili powder.
- For a lighter dressing, use yogurt instead of mayonnaise.
Variation
Feel free to add other ingredients to the salad, such as black beans, avocado, or cheese for extra flavor and texture. You can also substitute the types of cabbage with other greens like kale or spinach.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can make the salad a day ahead. Just keep it covered in the refrigerator.
Q: Is the jalapeño necessary?
A: The jalapeño is optional. If you prefer a milder salad, you can leave it out.
Q: Can I use store-bought dressing?
A: Absolutely! If you’re short on time, using a store-bought dressing can make this salad even easier to prepare.
Enjoy making and sharing your Layered Mexican Coleslaw Salad!
Print
Layered Mexican Coleslaw Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A colorful and refreshing salad combining green and purple cabbage, tomatoes, and a creamy dressing, perfect for barbecues or a light dinner.
Ingredients
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or roasted)
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely diced (optional)
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
Instructions
- In a small bowl, whisk together mayo, sour cream, lime juice, cumin, garlic powder, salt, and pepper.
- In a large bowl, layer the shredded cabbages, corn, peppers, tomatoes, onion, jalapeño, and cilantro.
- Pour the dressing over the top and gently mix until everything is coated evenly.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
For a lighter dressing, use yogurt instead of mayonnaise. Add black beans or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: coleslaw, salad, Mexican, healthy, side dish