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The Boat Shed Kitchen

Zesty Mexican Coleslaw

This Zesty Mexican Coleslaw blends shredded cabbage, sweet corn, jalapeños, cotija cheese, and a creamy chili-lime dressing. Perfect for BBQs, tacos, or as a fresh side for any bold-flavored meal.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 cups canned corn well drained
  • 1 large jalapeño diced
  • ½ cup sliced green onions
  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped parsley
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ½ teaspoon chili powder
  • ½ cup cotija cheese or feta

Method
 

  1. In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
  2. Set aside.
  3. Shred green and red cabbage using a peeler, grater, or food processor. Place in a large bowl.
  4. Add chopped green onions and diced jalapeño.
  5. Add chopped parsley or cilantro.
  6. Make sure the corn is well drained. Add to the bowl along with cotija cheese.
  7. See full steps with tips & photos → https://theboatshedcafe.com/zesty-mexican-coleslaw/

Notes

  • For more heat, leave in the jalapeño seeds or add a dash of cayenne.
  • Make it lighter by swapping half the mayo with Greek yogurt.
  • If you don’t have cotija, feta or queso fresco works great too.