Go Back

Mexican Coleslaw with Corn, Tomatoes & Lime Dressing

A fresh and colorful Mexican-style coleslaw made with cabbage, corn, tomatoes, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.25 cup cilantro chopped
  • 3 tbsp lime juice fresh
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 0.5 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Combine shredded cabbage in a large bowl.
  2. Add corn, cherry tomatoes, red onion, and cilantro.
  3. Whisk lime juice, olive oil, honey, chili powder, cumin, salt, and pepper.
  4. Pour dressing over vegetables and toss well.
  5. Let the salad rest for 10 minutes before serving.

Notes

For a creamy variation, add Greek yogurt or sour cream to the dressing.