Jalapeño Corn Coleslaw
A vibrant and zesty twist on classic coleslaw that combines fresh vegetables with a creamy jalapeño dressing, perfect for summer barbecues and gatherings.
Ingredients
Vegetables
- 2 cups green cabbage, thinly sliced Adds a crisp and refreshing crunch.
- 1 cup red cabbage, thinly sliced Provides a slightly sweeter flavor and gorgeous color.
- 1 cup corn kernels (fresh, frozen, or canned) Adds a sweet burst of flavor.
- 1 large jalapeño, seeded and finely chopped Adds heat to the coleslaw.
- 1/4 cup red onion, finely chopped Enhances the overall flavor with its sharpness.
- 1/4 cup fresh cilantro, chopped Adds an aromatic note.
Dressing
- 1/2 cup mayonnaise Base for the coleslaw dressing.
- 2 tablespoons apple cider vinegar Brightens flavors with acidity.
- 1 tablespoon lime juice Adds zest.
- 1 tablespoon honey Balances the heat with sweetness.
- 1/2 teaspoon ground cumin Adds depth to the dressing.
- Salt and pepper to taste Essential seasoning.
Instructions
Preparation
- In a large mixing bowl, combine the green cabbage, red cabbage, corn kernels, jalapeño, red onion, and cilantro. Toss them together until well combined.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, ground cumin, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is well-coated.
- Taste and adjust the seasoning if needed by adding more salt, pepper, or lime juice.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
- Give the coleslaw a final stir before serving and transfer it to a serving bowl or platter.
Notes
For extra crunch, consider adding shredded carrots or sliced radishes. You can also replace mayonnaise with a plant-based alternative to make it vegan.