Heehaw… it’s Tex-Mex slaw!

A large bowl of colorful southwest coleslaw with shredded cabbage, carrots, corn, black beans, and chopped cilantro, surrounded by lime wedges, cilantro sprigs, tortilla chips, and gold utensils. A fresh take on classic coleslaw.

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Yum! I love the idea of this recipe with multiple iterations- as a side slaw, a burger topper, and even on top of a grain bowl. I’m all about making multiple meals out of one dish, so this is truly a winner in terms of flavor (all my favs) and function.

Patty
(5 stars) 2 ratings
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A spoonful of creamy coleslaw with black beans, corn, shredded carrots, and herbs is lifted from a white bowl; lime wedges and plates are blurred in the background, highlighting the vibrant coleslaw mix.

This Tex-Mex Coleslaw is crunchy, colorful, and brimming with smoky Southwestern flavor. I created it on a whim while prepping for a family taco night—you know I’m all about cabbage!—so I grabbed a bag of slaw mix, whisked up a quick dressing with lime juice and taco seasoning (I used a standard 1oz packet or ~2 Tbsp from a jar), and just like that, a new recipe was born.

Want to whip up your own DIY Taco Seasoning? Try my Taco Seasoning Blend—it makes about 6 tablespoons total. For this coleslaw, just start with 2 tablespoons and then sprinkle in a little more if you’d like an extra flavor kick!

And since I can never get enough cabbage creations, you might also enjoy my Thai Coleslaw with Peanut Sauce, Creamy Coleslaw, or Peach Pecan Coleslaw—each one offers a fresh, flavorful twist.

A glass bowl filled with coleslaw—shredded cabbage, mayonnaise, and a heap of spices—sits on a beige countertop. Nearby are a sliced lime, citrus reamer, small bowl of seasoning, and a striped napkin.
A glass bowl filled with creamy coleslaw sits on a tiled surface beside a striped cloth napkin, with a black fork and spoon ready for serving this classic coleslaw dish.
A glass bowl with corn, black beans, chopped cilantro, coleslaw, and a creamy vegetable mixture, with two black serving utensils. Fresh cilantro and a striped towel are nearby on a light countertop.
A bowl of creamy southwest chicken salad with black beans, corn, and crunchy coleslaw sits on a wooden board, surrounded by lime wedges, tortilla chips, cilantro, and utensils.

What makes this slaw a standout

  • Zest is Best: Taco seasoning plus lime juice delivers a smoky, citrus Tex-Mex kick.
  • Creamy, Yet Light: Use light mayo for classic richness or Greek yogurt for a protein boost and tang.
  • Veggie add-ins: Black beans, corn, cilantro, sliced scallions or red onion, and jalapeños turn this into a full fiesta.
  • Versatile Side: Serve it with tacos, wraps, grain bowls, or alongside BBQ favorites.

It’s creamy, tangy, and full of Southwestern personality—a unique side dish that’s also perfect for layering on tacos, wraps, burgers, grilled chicken, and it’s delicious scooped up with tortilla chips or baked pita chips, too! No cooking required, and it comes together in minutes. This coleslaw also holds beautifully in the fridge for up to three days, making it a reliable option for meal prep, summer BBQs, potlucks, or Cinco de Mayo gatherings.

Plates of creamy coleslaw with black beans, corn, and fresh herbs sit on a light surface. Two gold forks rest on the plates, with lime wedges and cilantro nearby. A striped napkin appears in the lower left corner.

Pro tip: Tex-Mex Coleslaw tastes even better after resting for 10 minutes in the fridge so the flavors can meld. But if you’re impatient, no worries… it’s yummy right after stirring!

It’s a flavorful fiesta… quick to throw together… and endlessly customizable with optional add-ons. I hope it becomes your new taco Tuesday staple!

If you’re on a Tex-Mex kick, you might also love my Taco Casserole, Grilled Corn Salsa, Tex-Mex Quinoa Bake, and Loaded Taco-Style Cabbage Steaks—all easy and healthy crowd-pleasers. 

A close-up of a forkful of creamy coleslaw with black beans, corn, and shredded vegetables held above a bowl filled with the same colorful coleslaw salad. Lime slices and fresh herbs are visible in the background.

Try my Buffalo Coleslaw next!

A bowl of creamy southwest chicken salad with black beans, corn, and crunchy coleslaw sits on a wooden board, surrounded by lime wedges, tortilla chips, cilantro, and utensils.
(5 stars) 2 ratings

Tex-Mex Coleslaw (Easy, Zesty, Healthy!)

This Southwestern slaw brings smoky spice and a bright pop of lime to every crunchy bite.
Yield: 6 cups
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

  • 1 (14 to 16-ounce) bag coleslaw mix (shredded carrots and cabbage)*,
  • ½ cup light mayonnaise or non-fat plain Greek yogurt, or a mix of both, see notes
  • 2 tbsp lime juice, start here; see below for adding more
  • 2 tablespoons taco seasoning blend, plus more to taste
  • ½ cup chopped fresh cilantro
  • 1 cup corn kernels, fresh, canned, or thawed frozen,
  • 1 cup canned black beans, rinsed and drained
  • ½ cup sliced scallions or red onion
  • 1 jalapeño, seeded and finely chopped (for heat), optional
Ingredient Details to Know
*Alternative: Use 6 cups finely shredded cabbage + 1 cup shredded carrots

Instructions
 

  • Make the dressing: In a large mixing bowl, stir together the mayo and/or Greek yogurt, lime juice, and taco seasoning until smooth and creamy.
  • Toss the slaw: Add the coleslaw mix (or homemade cabbage blend) into the bowl with seasoned mayo, and mix thoroughly. 
    At first, it may seem like there’s not enough dressing to coat everything—don’t worry! Just keep mixing and the cabbage will soften slightly as everything gets coated in the creamy, zesty dressing.
  • Adjust to taste: Taste the slaw and adjust as desired. If you love a bolder Tex-Mex flavor, sprinkle in extra taco seasoning (~1 tablespoon at a time). For more zing, add another squeeze of lime juice. Adjust gradually and taste as you go.
  • Fold in the veggie mix-ins: Add the corn, black beans, cilantro, scallions (or red onion), and optional jalapeño if using. These colorful additions bring extra crunch, texture, flavor and a boost of nutrition.
  • Chill and serve: Let the slaw rest for at least 10 minutes before serving to allow the flavors to meld.

Notes

• Yogurt vs. Mayo: Nonfat Greek yogurt gives a lighter, tangier flavor with a protein boost, while light mayo offers classic creamy richness. You can also do half mayo + half yogurt for the best of both worlds.
• Taco Seasoning Tip: Taco seasoning packets vary a lot by brand in saltiness, spice level, and even volume. Some 1-ounce packets measure much more than expected, so it’s best to start with 2 tablespoons and then add more to taste after the slaw is fully mixed.
• Storage: Keeps well in the fridge for up to 3 days. The slaw will soften slightly over time but stay flavorful.
• Serving Ideas: Add to tacos, wraps, burgers, grain bowls, or serve it as a tasty side at your next BBQ!
• Make it vegan: Use vegan mayo and confirm your taco seasoning is plant-based.
• Make it gluten-free: Most taco seasoning packets are gluten-free, but always check the label.
Author: Joy Bauer, MS, RDN, CDN
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free

Nutrition Information per serving

Serving Size: 1 cupCalories: 150Carbohydrates: 22gProtein: 4gTotal Fat: 5g— Unsaturated Fat: 4g— Saturated Fat: 1gCholesterol: 0mgSodium: 430mgPotassium: 410mgFiber: 5gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin A: 3254IUVitamin C: 45mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!