Mexican Coleslaw with Creamy Salsa Dressing | Midwest Living

Mexican Coleslaw with Creamy Salsa Dressing

Mexican Coleslaw with Creamy Salsa Dressing

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  • Makes: 8 servings
  • Prep 20 mins
  • Chill Up to 4 hrs

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  • 1/3 cup mayonnaise or salad dressing
  • 1/3 cup sour cream
  • 1/3 cup bottled chunky chipotle salsa or desired salsa
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon lime or lemon juice
  • 1/8 teaspoon bottled hot pepper sauce (optional)
  • 4 cups shredded* green and/or red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
  • 1/2 15 1/4 - ounce can whole kernel corn with Mexican seasonings, drained, or 1 cup frozen whole corn, thawed
  • 1 cup red and/or yellow miniature tomatoes, such as currant, grape, or cherry, halved; or 1 large tomato, seeded and chopped
  • 1 medium red, yellow and/or green sweet pepper, cut into 2-inch thin, bite-size strips or chopped


  1. For dressing, in a small bowl, stir together mayonnaise, sour cream, salsa, cilantro, lime juice, and, if you like, hot pepper sauce; set aside.
  2. In a large bowl, toss together the cabbage, drained corn, tomatoes and sweet pepper. Pour dressing over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 4 hours before serving. Makes 8 side-dish servings.


  • * Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.

Nutrition Facts

(Mexican Coleslaw with Creamy Salsa Dressing)

Servings Per Recipe 8, sugar (g) 5, sodium (mg) 206, iron (mg) 0, Potassium (mg) 232, vit. A (IU) 777, vit. C (mg) 37, Thiamin (mg) 0, cal. (kcal) 129, pro. (g) 2, carb. (g) 10, Fat, total (g) 9, Riboflavin (mg) 0, chol. (mg) 7, Niacin (mg) 1, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Polyunsaturated fat (g) 4, fiber (g) 2, calcium (mg) 30

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