Description
This spicy taco coleslaw is bursting with flavor and perfect as a side dish or served inside a tortilla with your favorite taco fillings. Featuring a creamy, tangy dressing with chipotle pepper heat and fresh lime, it combines shredded cabbage, carrots, southwestern-style corn, green onions, and cilantro for a vibrant and satisfying dish.
Ingredients
Dressing
- 1 cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon taco seasoning
- 1 chipotle pepper in adobo sauce, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Slaw Mix
- 16 ounces fresh coleslaw blend (shredded cabbage & shredded carrots)
- 20.16 ounces frozen southwestern style corn mix, thawed (reserve 1 to 2 tablespoons for optional garnish)
- ⅓ cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Optional Garnish
- Additional chopped green onions
- Additional chopped cilantro
- Reserved southwestern-style corn mix
Instructions
- Prepare the dressing: In a mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt, and black pepper. Stir thoroughly to create a smooth, evenly mixed dressing with a spicy, tangy flavor.
- Assemble the slaw ingredients: In a large mixing bowl, add the fresh coleslaw blend, thawed southwestern-style corn mix, chopped green onions, and chopped fresh cilantro. These ingredients form the crunchy, fresh base of the coleslaw.
- Combine dressing and slaw: Pour the prepared taco dressing over the coleslaw mixture and gently toss until every piece of cabbage, carrot, and corn is fully coated with the flavorful dressing for a balanced mix.
- Serve: Transfer the dressed coleslaw to a large serving bowl. Top with the optional garnish of additional chopped green onions, cilantro, and reserved southwestern-style corn mix to add extra color and texture. Serve immediately or chill briefly for enhanced flavors.
Notes
- Chipotle peppers in adobo sauce are usually found in small cans in the Latin food section of most grocery stores; multiple peppers come in each can.
- Unused chipotle peppers in adobo sauce can be stored in a freezer-safe container in the fridge or freezer for up to one month.
- For convenience, double the dressing recipe and store leftovers in a mason jar in the refrigerator for future use.
- One chipotle pepper adds a moderate heat level; adjust based on your spice preference by adding more or less.
