Mexican Coleslaw

Mexican Coleslaw

    Tonight with our dinner we had one of our family favorites as a side dish for "Taco Tuesday," Mexican Coleslaw!  When I make this, I base it after my typical coleslaw recipe, just add a few different ingredients and alter the dressing.  Because we have dairy allergies in our home, I make my dressing with a mayo base.  This helps to make it more creamy.  We are not huge fans of a mostly vinegar based slaw.

    This recipe can most definitely be made in advance.  I'd actually recommend it so the flavors can come together and "chill" in the fridge for a little while before serving.  In my humble opinion, room temperature slaw doesn't taste as good as "cold"slaw...haha..."cold"slaw.  Sorry, bad joke.  

    We've had this recipe with tacos, enchiladas, nachos, and other meals with our "Taco" Tuesday theme.  This is a great dish to bring to a party or BBQ, or just for a weekly dinner.

This recipe serves 6 with a little leftover.

Ingredients:

• 1 bag of coleslaw
• 1 jalapeño, remove seeds, diced
• 3 green onions, diced
• 1 c. frozen corn, defrosted
• 1 c. mayo
• 1/2 c. olive oil
• 1 lime, zest and juice
• 1 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. onion powder
• 1/8 c. chopped cilantro
• salt and pepper

Directions:

1. Combine last 8 ingredients in a small bowl.  Whisk together.
2. Add first 4 ingredients into a large bowl.  Add dressing.  Mix well.
3. Refrigerate for up to 4 hours.  Serve with your favorite burger, tacos, nachos, burritos, or more!  Enjoy!!