Looking for a fresh, crunchy, flavor-packed side dish with just the right kick? This Southwest Coleslaw is a bold, zesty twist on classic coleslaw—perfect for taco night, BBQs, or even meal prep. It’s made with crisp cabbage, black beans, corn, bell pepper, and a creamy southwestern dressing you’ll want to drizzle on everything.
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Why You’ll Love This Southwest Coleslaw
Southwest coleslaw is a crowd-pleasing favorite, especially during spring and summer when cookouts, potlucks, and backyard BBQs are in full swing.
It’s a perfect for any night when you want something fresh, creamy, and just a little bit spicy.
This recipe would be great as a side dish for my smoked chicken leg quarters, Crockpot BBQ chicken thighs and Slow Cooker BBQ pulled pork.
Whether you’re hosting a party or prepping weekday lunches, this southwest slaw adds flavor and color to your plate with minimal effort.
Southwest Coleslaw Ingredients
- Coleslaw mix – crunchy base, classic texture
- Black beans – hearty, protein-packed addition
- Corn kernels – sweet, juicy bite
- Red bell pepper – crisp texture, pop of color
- Red onion – sharp flavor, slight bite
- Fresh cilantro – fresh, herby brightness
- Jalapeño – optional heat and zest
- Mayonnaise – creamy, rich dressing base
- Lime juice – tangy citrus zip
- Apple cider vinegar – extra tang, balances creaminess
- Chili powder – smoky southwestern flavor
- Ground cumin – earthy, warm spice
- Garlic powder – mellow, savory depth
- Salt – improves overall flavor
- Black pepper – mild spice, rounds out the taste
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Southwest Ranch Coleslaw Swap the mayo and vinegar for your favorite ranch dressing to give the slaw a cool, creamy ranch flavor with a southwestern twist.
- Avocado Lime Coleslaw Mash 1 ripe avocado into the dressing and add extra lime juice for a creamy, dairy-free option with a fresh, tangy bite.
- Tex-Mex Slaw with Cheese - To elevate the texture and flavor, add shredded pepper jack or crumbled cotija cheese along with a handful of crushed tortilla chips just before serving.
How to Make Southwest Coleslaw
Here’s everything you’ll need to make homemade southwestern coleslaw.
Step 1: In a large bowl, combine the coleslaw mix, black beans, corn, bell pepper, red onion, cilantro, and jalapeño (if using). Set aside.
Step 2: Gather the ingredients for your sauce in a smaller bowl.
Step 3: Pour the prepared sauce over the large bowl of coleslaw.
Step 4: Toss to combine.
Serving Suggestions
- Enjoy the skirt steak and gravy over mashed potatoes or rice with some veggies on the side like these sweet and spicy Brussels sprouts or oven roasted green beans for a complete meal.
- Serve the steak alongside your favorite potato dishes like these hasselback potatoes or roasted rosemary potatoes.
- Make a sandwich with the sliced meat and your favorite toppings like mayo or mustard.
- Stuff the sliced steak inside tortillas and top with your favorite fixings like pineapple habanero salsa or salsa pesto for a taco night twist.
Expert Tips
- For best texture, don’t skip the chilling time—it allows the cabbage to soften slightly and the flavors to meld.
- If using frozen corn, thaw it completely and pat dry before mixing.
- If you want a lighter version, swap half the mayo for Greek yogurt.
Southwestern Coleslaw FAQs
Yes! It’s even better after a few hours in the fridge. Make it up to a day in advance, but wait to add crunchy toppings (like tortilla strips) until serving.
It has a mild kick from the chili powder and optional jalapeño. You can adjust the heat by using more or less jalapeño or adding hot sauce.
Absolutely! Just shred about 6–7 cups of green and purple cabbage and add a small carrot for the same effect.
More Delicious Slow Cooker Dishes
Southwest Coleslaw
Equipment
Ingredients
Coleslaw
- 1 16 oz coleslaw
- 1 15 oz can black beans drained
- 2 cups corn kernels canned or frozen, strained
- 1 red bell pepper diced
- ¼ cup red onion diced
- 1 jalapeno seeded and finely minced
Dressing
- ½ cup mayonnaise
- 2 tablespoon lime juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine the coleslaw mix, black beans, corn, red bell pepper, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the slaw mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir again before serving and adjust seasoning if needed.
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