Layered Mexican Coleslaw Tomato Corn Salad is a dish that screams summer: vibrant, tangy, and full of texture. As a chef from Alabama who’s spent years in fast paced kitchens, I’m always looking for that perfect recipe that brings people together without taking all afternoon to prepare. This salad does exactly that. Whether you’re planning a cookout, need a quick gluten free salad for potlucks, or want something healthy and colorful next to your grilled chicken, this one’s a winner. It’s packed with fresh vegetables, tossed in a zesty lime dressing, and finished with a kick of spice. Let’s build this layered beauty.
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Layered Mexican Coleslaw Tomato Corn Salad
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Layered Mexican Coleslaw Tomato Corn Salad perfect for summer BBQs, vegetarian meals, and gluten free diets. Colorful, crunchy, and dressed in smoky lime vinaigrette.
Ingredients
3 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or canned)
½ red onion, finely sliced
1 avocado, diced
¼ cup fresh cilantro, chopped
½ jalapeño, thinly sliced (optional)
¼ cup crushed tortilla chips or pepitas (optional)
For the dressing:
3 tbsp lime juice (about 2 limes)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey (or agave for vegan)
½ tsp chipotle powder
½ tsp cumin
¼ tsp garlic powder
Salt and pepper to taste
Instructions
In a clear glass bowl, add the shredded green and purple cabbage as the base layer.
Add a layer of corn over the cabbage.
Top with halved cherry tomatoes and sliced red onions.
Add a layer of black beans if using, then top with diced avocado.
In a small jar, whisk together lime juice, olive oil, vinegar, honey, and spices to make the dressing.
Drizzle dressing evenly over the salad layers.
Sprinkle fresh cilantro and optional crushed tortilla chips or pepitas on top.
Chill 15–30 minutes before serving for best flavor.
Notes
Make it ahead by prepping layers and adding avocado and dressing right before serving.
Easily make it vegan by substituting honey with agave and skipping cheese toppings.
Serve in mason jars for picnics or as a meal prep option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
A Southern Chef’s Twist on Coleslaw with a Mexican Flare
A Memory Wrapped in Crunch and Color
Layered Mexican Coleslaw Tomato Corn Salad isn’t just a recipe. It’s a reflection of the joyful chaos of summer. I remember one Fourth of July where I threw this salad together last minute for a neighborhood BBQ. We were short on time and out of lettuce, but I had cabbage, tomatoes, and corn. That one swap turned into a revelation.
Layered Mexican Coleslaw Tomato Corn Salad became the star of that night not just because of its vibrant presentation, but the punchy flavors. The crisp shredded cabbage, juicy cherry tomatoes, sweet corn, and creamy avocado came together with a smoky lime vinaigrette that tied everything up perfectly.
This version mixes traditional coleslaw elements with a southwestern flair. Instead of mayonnaise, we go lighter and brighter. The lime juice, olive oil, cumin, and chipotle powder bring bold flavor that makes the dish ideal as a vegetarian BBQ side or a standalone healthy summer salad.
Layered Mexican Coleslaw Tomato Corn Salad can be served chilled straight from the fridge or built fresh right before guests arrive. I love the way it looks when layered in a glass bowl. It’s like a rainbow in salad form. It’s also budget friendly and makes use of pantry staples like canned corn and cabbage, making it ideal for quick weeknight dinners or large gatherings.
This salad brings together the essence of comfort food with the freshness of modern clean eating. It’s easy to prep, easy to love, and hard to mess up. Just like the Pickle de Gallo or these Blistered Tomatoes.
Building the Perfect Layered Mexican Salad
Fresh Ingredients That Make It Sing
Layered Mexican Coleslaw Tomato Corn Salad starts with crisp, colorful produce and a simple homemade dressing that brings it all together. You won’t need anything fancy. Just a good knife, a mixing bowl, and some summer freshness.
Layered Mexican Coleslaw Tomato Corn Salad features finely shredded green and purple cabbage as the crunchy base. I love combining both for the texture and the visual appeal. Juicy cherry tomatoes bring acidity and a pop of red, while sweet corn adds a mellow sweetness that balances the bold dressing.
Layered Mexican Coleslaw Tomato Corn Salad also includes sliced red onions for bite, diced avocado for creaminess, and chopped fresh cilantro for a herby kick. Want a little heat? Add thinly sliced jalapeños or a pinch of chili flakes. For extra protein, top it with black beans or shredded rotisserie chicken.
Stay vegetarian and gluten free or make it hearty with meat. This salad fits any plate and pairs great with recipes like Creative Leftover Taco Meat or the High Protein Pasta Salad.
How to Layer Like a Pro
Layered Mexican Coleslaw Tomato Corn Salad should be built from dense to delicate ingredients. Use a clear glass bowl or mason jars for the most eye catching presentation.
- Shredded cabbage first
- Corn kernels next
- Cherry tomatoes and sliced red onions
- Black beans (optional)
- Diced avocado on top
- Drizzle the lime chipotle dressing over each layer
- Garnish with fresh cilantro and crushed tortilla chips or pepitas
It’s a perfect make ahead dish. Need more healthy ideas? Check out our Healthy Hispanic Foods Guide.
The Dressing and Flavor Balance That Elevates It All
A Zesty Dressing That Packs a Punch
Layered Mexican Coleslaw Tomato Corn Salad wouldn’t be complete without its signature dressing. This version skips the heavy mayo and delivers a smoky, citrusy vinaigrette.
Layered Mexican Coleslaw Tomato Corn Salad gets its zip from lime juice, apple cider vinegar, and olive oil. Cumin and chipotle powder add earthy spice, while a touch of honey rounds out the flavor. Salt, black pepper, and garlic powder bring it all together.
Layered Mexican Coleslaw Tomato Corn Salad benefits from letting the dressing sit for 15 to 30 minutes before serving. That’s when the flavors really come alive.
Balancing Flavors and Textures Naturally
Layered Mexican Coleslaw Tomato Corn Salad hits every texture note: crisp cabbage, juicy tomatoes, creamy avocado, crunchy chips. It’s a gluten free salad that feels indulgent.
Layered Mexican Coleslaw Tomato Corn Salad can also include quinoa or protein for more substance. Serve it with wraps like Cheesy Garlic Chicken Wraps or alongside Quinoa Chicken Salad for a complete meal.
Serving Tips, Storage and Creative Variations
How to Serve It Fresh and Fabulous
Layered Mexican Coleslaw Tomato Corn Salad travels well and looks gorgeous in a clear bowl. If prepping ahead, build everything except the avocado and dressing. Add those just before serving.
Layered Mexican Coleslaw Tomato Corn Salad is best served cold. It pairs well with grilled meats or wrapped in a warm tortilla. You can even enjoy it solo as a light lunch. If you’re looking for more quick healthy meals, try the Everything Bagel Avocado Toast.
Make It Your Own (Budget Friendly Twists)
Layered Mexican Coleslaw Tomato Corn Salad adapts easily to what you have. Toss in black beans, swap veggies, or sprinkle with queso fresco.
Layered Mexican Coleslaw Tomato Corn Salad is perfect for leftovers. Add meat or enjoy it on its own. Store in the fridge up to three days, with dressing and avocado added at the last minute.
If you loved this recipe, be sure to visit our Creative Leftover Taco Meat or Healthy Hispanic Foods.
FAQs
What type of cabbage works best in a salad with cabbage and tomato?
Use a combination of green and purple cabbage for crunch and color in your Layered Mexican Coleslaw Tomato Corn Salad.
Can I use this as a base for Ina Garten’s coleslaw recipe?
Yes. Swap the lime vinaigrette for a creamy mayo based dressing to mimic Ina Garten’s style.
Is this recipe similar to what’s found on Allrecipes?
It’s different. This is a vinaigrette based, Mexican inspired salad, not the classic creamy coleslaw found on Allrecipes.
Is this a traditional coleslaw recipe?
Not quite. Layered Mexican Coleslaw Tomato Corn Salad is a twist on tradition, blending slaw style cabbage with Mexican flavors.
Is this a true Mexican salad recipe?
It’s Mexican inspired, but adapted for ease, flexibility, and modern tastes.
Conclusion
Layered Mexican Coleslaw Tomato Corn Salad is colorful, flavorful, and ridiculously easy. It’s ideal for summer gatherings, quick dinners, or anyone needing a healthy, vegetarian, or gluten free side. It’s fresh, fast, and full of flavor. Make it once, and you’ll be layering it again and again.