Name: Layered Mexican Coleslaw Tomato Corn Salad
Prep time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups green cabbage, finely shredded; 2 cups red cabbage, finely shredded; 1.5 cups grape or cherry tomatoes, halved; 1.5 cups corn kernels (fresh, canned, or thawed from frozen); 1/2 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 1/4 cup sour cream or Greek yogurt; 1/4 cup mayonnaise; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; Optional: 1 jalapeño, diced; Optional: 1/2 avocado, cut into chunks; Optional: 1/2 cup shredded cheese

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This Layered Mexican Coleslaw Tomato Corn Salad is a fresh, vibrant, and hearty dish packed with zesty flavors and satisfying crunch. With its colorful layers of crisp cabbage, sweet corn, juicy tomatoes, and creamy dressing, it’s perfect for summer barbecues, potlucks, or just a light, flavor-packed lunch.

Why You’ll Love This Recipe

I love how this salad delivers bold Mexican-inspired flavors with minimal effort. It’s a no-cook recipe, so it’s great for warm days when I want something refreshing but filling. Each layer contributes its own texture and taste—from the tangy coleslaw mix to the slightly sweet corn, zesty lime, and creamy dressing on top. It's also versatile enough to enjoy as a side or a stand-alone meal.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green cabbage, finely shredded
red cabbage, finely shredded
grape or cherry tomatoes, halved
corn kernels (fresh, canned, or thawed from frozen)
red onion, thinly sliced
fresh cilantro, chopped
lime juice
sour cream or Greek yogurt
mayonnaise
cumin
chili powder
salt and pepper
optional: diced jalapeños, avocado chunks, shredded cheese

directions

I start by preparing all the vegetables—shredding the cabbages, halving the tomatoes, slicing the red onion, and chopping the cilantro.
In a large glass bowl or trifle dish, I begin layering: first green cabbage, then red cabbage, followed by a layer of corn, then tomatoes, and red onion on top.
For the dressing, I whisk together sour cream, mayo, lime juice, cumin, chili powder, salt, and pepper until smooth and creamy.
I spoon the dressing evenly over the top of the layered veggies. If I’m serving this later, I wait to mix it until just before serving.
I garnish with fresh cilantro, and optionally, I’ll add jalapeños, avocado chunks, or shredded cheese to amp up the flavor and texture.
I refrigerate it for at least 30 minutes before serving so the flavors can meld together nicely.

Servings and timing

This salad serves about 6 to 8 people. It takes around 20 minutes to prep and benefits from at least 30 minutes of chilling time before serving.

Variations

I sometimes add black beans for more protein and heartiness. If I want a vegan version, I use plant-based mayo and yogurt. For a spicy kick, I love tossing in some chopped chipotle peppers or using a chipotle-infused dressing. Crushed tortilla chips or roasted pepitas on top also give it an extra crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since the dressing can make the salad soggy, I try to keep the dressing separate until ready to serve. This salad doesn’t freeze well and doesn’t need reheating—it’s best enjoyed cold and fresh.

FAQs

How far in advance can I make this salad?

I like making it a few hours ahead of time—just enough to chill it and let the flavors develop. I avoid making it more than a day in advance to keep it crisp.

Can I use bagged coleslaw mix instead of shredding cabbage?

Yes, I often use bagged coleslaw mix when I’m short on time. It makes preparation even quicker.

Is it possible to make this salad vegan?

Absolutely. I substitute the mayo and sour cream with vegan alternatives and skip any cheese to make it fully plant-based.

What’s the best way to keep the salad from getting soggy?

I keep the dressing on the side and only add it right before serving. That helps maintain the crunch of the vegetables.

Can I add meat to this salad?

Yes, I sometimes add grilled chicken or seasoned ground beef to turn it into a more filling main course.

Conclusion

This Layered Mexican Coleslaw Tomato Corn Salad is a bright, flavorful, and satisfying dish that I keep coming back to—especially during warmer months. Whether I’m serving it as a side at a cookout or enjoying it as a light meal, it’s always a hit. The layers make it visually appealing, and the ingredients come together for a bold and refreshing flavor explosion.

Layered Mexican Coleslaw Tomato Corn Salad

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Author: Sue
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes (including chilling)
Yield: 6-8 servings
Category: Salad
Method: No-Cook
Cuisine: Mexican
Diet: Vegetarian

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Description

This Layered Mexican Coleslaw Tomato Corn Salad is a fresh, vibrant, and hearty dish with colorful layers of crisp cabbage, sweet corn, juicy tomatoes, and creamy dressing, perfect for summer meals and gatherings.

Instructions

Prepare the vegetables: shred the cabbages, halve the tomatoes, slice the red onion, and chop the cilantro.
In a large glass bowl or trifle dish, layer the ingredients in this order: green cabbage, red cabbage, corn, tomatoes, red onion.
In a separate bowl, whisk together sour cream, mayonnaise, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
Spoon the dressing evenly over the top of the layered vegetables.
Garnish with cilantro, and optionally add jalapeños, avocado chunks, or shredded cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.