Looking for a fun way to spice up your dinner table? Look no further than out Mexican Coleslaw recipe – it’s easy, delicious and versatile.

Mexican Coleslaw

  • 6 cups green savoy cabbage
  • 2 chioggia beets
  • 1 pasilla pepper, diced
  • 1 green Italian Frying pepper, diced
  • 1 cup black beens, rinsed and drained
  • 2 ears sweet corn, grilled (optional), cooled and kernels cut off of cob
  • ½ of your bunch of parsley, minced
  • 1 jalapeno, seeds removed and finely diced
  • 2 cloves garlic, minced
  • ½ cup walla wall onions, minced
  • ½ – ⅔ cup mayo
  • ½ – ⅔ cup sour cream
  • ½ tablespoon each of: chili powder, cumin, paprika, chipotle powder (optional)
  • 4 Tbsp. lime juice

  1. Shred your savoy cabbage and beets with a cheese grater or food processor with a shredder plate.
  2. In a large bowl, combine all the veggies, beans and parsley. In a separate small bowl, combine mayo, sour cream, spices, and lime juice.
  3. Add mayo mixture to coleslaw mixture and stir to combine.