Description
This vibrant Jalapeno Corn Coleslaw combines crunchy shredded cabbage with sweet fresh corn and a spicy kick from jalapeno, all brought together with a creamy, tangy dressing. Perfect as a refreshing side for barbecues, picnics, or any casual meal, this quick and easy coleslaw adds a bright, flavorful twist to traditional recipes.
Ingredients
Vegetables
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cup worth)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup worth)
- 2 green onions, sliced thin (about 1/4 cup worth)
Dressing
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Prepare the vegetables: Combine the shredded cabbage, fresh corn kernels removed from the cob, minced jalapeno, chopped cilantro, and thinly sliced green onions in a large mixing bowl to create the base of the coleslaw.
- Make the dressing: In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth and well combined.
- Toss and serve: Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all the ingredients evenly. Serve the coleslaw immediately for the freshest taste and crunch.
Notes
- For a spicier kick, increase the amount of jalapeno or leave some seeds in.
- To make ahead, prepare the vegetable mixture and dressing separately and combine just before serving to maintain crispness.
- If desired, substitute mayonnaise with Greek yogurt for a lighter dressing.
- This coleslaw pairs wonderfully with grilled meats, tacos, or served as a refreshing side salad.
