Fiesta Coleslaw is a delicious change of pace from classic coleslaw. Can I tell you how good Fiesta Coleslaw is? The fresh, crunchy cabbage combined with jicama for more crunch plus the juicy bursts from the tomatoes and corn – yum! Not to mention the tiny, spicy bits of jalapeno peppers and the fresh cilantro – this recipe is a winner!
Made with traditional Mexican herbs and vegetables, such as jalapeno peppers, cilantro and jicama, it is great addition to any Mexican-inspired meal. Or, use it on tacos, such as fish tacos. An all-in-one way to spice up fish tacos!
Try Fiesta Coleslaw for Cinco de Mayo, if you are planning a get-together. Or, if you are joining others for a party and are asked to bring something the share, this recipe is sure to be a hit with friends and family.
Even with jalapeno peppers, Fiesta Coleslaw isn’t really hot or spicy. It’s the jalapeno pepper’s seeds and inside ribs that make a dish spicy. So, if you remove the seeds and trim the inside ribs of your jalapeno peppers, all you are left with is the delicious flavor of the fresh jalapeno!
But, if spicy is what you what, don’t be afraid to add back some of the pepper’s seeds. Just do it sparingly and taste your coleslaw before adding more!
Also, my recipe calls for half a head of cabbage. Half a head of cabbage makes 8 cups of Fiesta Salad. So, if you are having a large gathering, double this recipe for sure and use the whole head of cabbage!
One more tip: jicama is hard to peel and chop. If you don’t want to be bothered, check your grocery store’s refrigerated prepared vegetable area for pre-sliced jicama sticks. In my store, they are located in the refrigerated section that carries prepared carrot and celery sticks, pre-chopped onions, pre-made fresh salsa, etc.
Don’t have jicama in your part of the country? Substitute canned water chestnuts cut into cubes. While it’s not the exact flavor of jicama, it will provide the extra bit of crunch to this coleslaw that makes it so satisfying.
Here’s the recipe:
- ½ head of cabbage, washed and shredded
- ½ bunch fresh cilantro, washed, dried and leaves picked from stems and roughly chopped
- 1 cup frozen corn, defrosted
- 1 cup jicama, peeled and chopped into ½ inch cubes (I used prepared jicama sticks purchased from the grocery store)
- 2 tomatoes, seeded and chopped into ½ inch cubes
- 3 fresh jalapeno peppers, seeded and finely diced
- ½ cup Litehouse Jalapeno Ranch dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- Gently toss all prepared vegetables together in a large non-metal bowl.
- In a separate (non-metallic) bowl, combine the Jalapeno Ranch dressing, mayonnaise, apple cider vinegar and honey and stir to combine.
- Pour dressing over vegetables and toss to combine.
- Refrigerate until ready to serve.
(other Mexican-inspired recipes)
- Charlie’s Layered Mexican Casserole
- Easy Homemade Salsa
- Ensalada de Nopales
- Hot Mexican Corn Dip
- Lite Cheesy Jalapeno Popper Dip
- Mexican Caesar Salad
- Mexican Caesar Salad Dressing
- Mexican Corn Salad
- Rosa’s Caramel Flan
- Rosa’s Pork Posole
- Shrimp Soft Tacos
- Southwest Tamale Pie
- Taco Salad