I hated slaw when I was a kid. Now I can't get enough of it! Loaded with crisp cabbage and fresh veggies, Crunchy Mexican Coleslaw is vibrant in color, flavor, and texture. The creamy dressing gets extra zip from fresh lime zest. This salad is a winner!
Prep Time: 20 minutesminutes
Cook Time: 0 minutesminutes
Total Time: 20 minutesminutes
Servings: 8servings
Calories: 103kcal
Ingredients
Coleslaw Ingredients
1lb.package coleslaw (shredded cabbage with carrots)
22 oz.cans sliced black olives, drained well
17 oz.can Green Giant Mexi-Corn, drained well
1/2cupthinly sliced green onions, white and green parts both
Dressing Ingredients
1cupmayonnaise
2Tbs.red wine vinegar
3Tbs.granulated sugar
Zest of 1 lime
Instructions
Make the Dressing
In a small bowl, whisk together the dressing ingredients until smooth; season to taste with salt and pepper.
Prepare the Coleslaw
In a large serving bowl, gently toss the coleslaw with the black olives, corn, and green onions to combine. Drizzle with the desired amount of dressing, tossing again to allow the dressing to coat all the vegetables; add more dressing as desired.
Chill the salad for 2-3 hours before serving. Salad is best served within 6-8 hours of preparation so coleslaw stays crispy.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, good recommended tools, and FAQ’s for making this zesty coleslaw.