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.
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
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.
Notes
- Use bagged coleslaw mix for quicker prep.
- For a vegan version, use plant-based mayo and yogurt and skip cheese.
- Add black beans for extra protein and texture.
- Crushed tortilla chips or roasted pepitas add extra crunch on top.
- Keep dressing separate until ready to serve to maintain crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
