Description
Spice up your coleslaw game with this flavorful Jalapeno Corn Coleslaw. A perfect balance of heat from jalapeno, sweetness from corn, and creaminess from the dressing.
Ingredients
Scale
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup fresh corn kernels
- 1 jalapeno pepper, seeded and finely chopped
- 1 cup grated carrot
- 1/4 cup chopped green onions
- Optional: chopped fresh cilantro for garnish
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large bowl, combine shredded green cabbage, red cabbage, corn kernels, jalapeno, grated carrot, and green onions.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, lime juice, salt, and pepper until smooth.
- Pour dressing over the cabbage mixture and toss to coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with fresh cilantro if desired.
Notes
- Adjust jalapeno amount to control heat level.
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Add diced avocado for creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
