For the salad:
- 4 cups shredded green cabbage
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 ½ cups diced cherry tomatoes or Roma tomatoes
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro (optional)
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
For the dressing:
- ¼ cup lime juice (about 2 limes)
- ¼ cup olive oil or avocado oil
- 1 tablespoon honey or agave (optional, for a touch of sweetness)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
🥗 Instructions
Prepare the dressing – In a small bowl or jar, whisk together lime juice, olive oil, honey (if using), cumin, garlic powder, salt, and pepper. Set aside.
Layer the salad – In a large serving bowl or glass dish, layer the ingredients in this order:
- Cabbage (bottom layer)
- Corn
- Tomatoes
- Red onion
- Jalapeño (if using)
- Cilantro
Pour the dressing over the top just before serving (or keep it separate for meal prep to keep the cabbage crisp).
Toss gently and serve chilled.
Tips for Customizing Your Salad
Want to make it your own? Try these fun variations:
- Add avocado chunks for creaminess
- Toss in black beans or pinto beans for extra protein
- Mix in shredded cooked chicken for a full meal salad
- Use purple cabbage for a beautiful color twist
- Swap lime for lemon or orange juice for a different flavor profile
- Add cotija or feta cheese for a salty kick
What to Serve With This Salad
This coleslaw-style salad pairs beautifully with:
- Grilled chicken or fish tacos
- BBQ ribs or pulled pork
- Enchiladas or stuffed peppers
- Quesadillas or nachos
- Burgers or grilled veggie skewers
It’s also great as a standalone light lunch or a make-ahead side for picnics and potlucks.
Frequently Asked Questions
❓ Can I make this ahead of time?
Yes! You can assemble the salad a day ahead and store the dressing separately. Toss just before serving to keep it crisp.
❓ How long does it last in the fridge?
Stored in an airtight container, it will last up to 3 days in the refrigerator.
❓ Can I use canned corn?
Yes! Just drain and rinse it well before using.
❓ Is this salad vegan-friendly?
Yes! Just skip the honey or use agave syrup instead.
Final Thoughts
This Layered Mexican Coleslaw Tomato Corn Salad is more than just a side dish — it’s a flavor-packed, colorful, and easy-to-love recipe that’s perfect for summer entertaining or quick weeknight meals.
Whether you’re hosting a backyard fiesta or just craving something fresh and crunchy, this salad is a total crowd-pleaser. And the best part? It comes together in minutes with simple, affordable ingredients.
So go ahead — make a big batch, chill it in the fridge, and enjoy a taste of summer in every bite.