Jalapeño Corn Coleslaw
A vibrant and zesty twist on traditional coleslaw, perfect for summer gatherings and weeknight dinners.
Ingredients
Vegetable Ingredients
- 2 cups green cabbage, thinly sliced For a crunchy texture
- 1 cup red cabbage, thinly sliced Adds color and flavor
- 1 cup corn kernels Can use fresh, frozen, or canned
- 1 jalapeño, finely chopped Adjust amount for spice preference
- 1/4 cup finely chopped red onion For aromatic flavor
- 1/4 cup fresh cilantro, finely chopped Brightens the dish
Dressing Ingredients
- 1/2 cup mayonnaise Creamy base for the dressing
- 2 tablespoons apple cider vinegar Adds acidity
- 1 tablespoon lime juice For a fresh zing
- 1 tablespoon honey To balance the flavors
- 1/2 teaspoon ground cumin For earthy depth
- salt and pepper to taste Elevate the flavors
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
Letting the coleslaw sit for an hour or more before serving allows the flavors to meld. For crunchier texture, add corn just before serving. Consider using different herbs like basil or parsley for variation.