Description
Spicy Jalapeño Corn Coleslaw delivers a zesty southwestern twist on classic summer salad. Fresh crunchy veggies mingle with sweet corn and fiery peppers, creating a mouthwatering side dish you’ll crave at every barbecue and picnic.
Ingredients
Scale
Vegetables:
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups)
- ½ large jalapeno, minced (about ¼ cup)
- ½ bunch fresh cilantro, finely chopped (about ½ cup)
- 2 green onions, sliced thin (about ¼ cup)
Dressing Ingredients:
- ¾ cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
Seasonings:
- 1 teaspoon celery seeds
- ½ teaspoon kosher salt
Instructions
- Finely shred crisp cabbage and place in a spacious mixing vessel, creating a vibrant base for the refreshing slaw.
- Add sweet corn kernels, providing a delightful textural contrast and natural sweetness to the salad.
- Incorporate finely chopped jalapenos for a zesty kick, ensuring even distribution throughout the mixture.
- Sprinkle freshly chopped cilantro and sliced green onions to enhance the salad’s aromatic profile and color.
- Prepare the creamy dressing by whisking mayonnaise with a touch of sugar, creating a smooth and balanced foundation.
- Blend Dijon mustard into the dressing, introducing a subtle tangy undertone that complements the vegetables.
- Squeeze fresh lime juice to brighten the dressing and add a citrusy dimension to the overall flavor.
- Incorporate celery seeds and kosher salt to elevate the seasoning and provide depth to the dressing.
- Gently pour the prepared dressing over the vegetable mixture, carefully folding to ensure each ingredient is evenly coated.
- Allow the slaw to marinate for optimal flavor melding, or serve immediately for a crisp and vibrant side dish.
Notes
- Customize the heat level by removing jalapeno seeds for a milder version or adding more for extra spiciness.
- Freshness matters, so use crisp cabbage and sweet corn kernels for the best texture and flavor.
- Make ahead and let the coleslaw chill for 30 minutes to allow flavors to meld and develop deeper taste.
- Great as a side dish for barbecues, tacos, or grilled meats, adding a zesty crunch to any meal.
- Store in an airtight container in the refrigerator for up to 2-3 days, though best enjoyed within 24 hours.
- Swap mayo with Greek yogurt for a lighter, tangier alternative that boosts protein content.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg