Description
This Jalapeño Corn Coleslaw is a fast, fresh side that balances creaminess, sweetness, and heat. It pairs well with grilled meats or tacos.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup corn kernels (fresh or canned)
- 1–2 jalapeños, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- In a large bowl, combine the shredded cabbage, shredded carrots, corn kernels, and finely chopped jalapeños. If you want milder heat, remove the jalapeño seeds and ribs before chopping. Wash and dry the vegetables so the dressing clings well.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, a pinch of salt, and a few grinds of black pepper until smooth. Taste the dressing and adjust the sugar or vinegar to reach the sweet-tang balance you prefer.
- No cooking is required for this recipe. If you use fresh corn and prefer a deeper flavor, you can sauté the corn kernels in 1 teaspoon of oil over medium heat for 3–4 minutes until lightly browned, then cool before adding.
- Pour the dressing over the cabbage mixture and toss well to coat. Adjust salt and pepper if needed. Cover and chill the coleslaw in the refrigerator for at least 30 minutes to let flavors meld. Right before serving, toss again and garnish with chopped cilantro if desired.
Notes
For the freshest crunch, enjoy within 24-48 hours. If it becomes watery, drain excess liquid and refresh with vinegar or a pinch of salt before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 15mg