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