Crunchy Mexican Coleslaw
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!
Servings: 8 servings
Chef Alli
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Ingredients
Coleslaw Ingredients
- 1 lb. package coleslaw (shredded cabbage with carrots)
- 2 2 oz. cans sliced black olives, drained well
- 1 7 oz. can Green Giant Mexi-Corn, drained well
- 1/2 cup thinly sliced green onions, white and green parts both
Dressing Ingredients
- 1 cup mayonnaise
- 2 Tbs. red wine vinegar
- 3 Tbs. 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.
Nutrition
Calories: 103kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 236mgPotassium: 125mgFiber: 2gSugar: 7gVitamin A: 142IUVitamin C: 22mgCalcium: 30mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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