Description
This fresh and zesty Jalapeno Corn Coleslaw combines crunchy cabbage, sweet corn, and a spicy kick of jalapeno with a creamy, tangy dressing. It’s a vibrant and delicious side dish perfect for summer barbecues, picnics, or as a refreshing complement to any meal.
Ingredients
Scale
Vegetables
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups worth)
- 1/2 large jalapeno, minced (about 1/4 cup)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
- 2 green onions, sliced thin (about 1/4 cup)
Dressing
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Prepare vegetables: Combine the shredded cabbage, fresh corn kernels (cut from the ears), minced jalapeno, chopped cilantro, and thinly sliced green onions in a large mixing bowl. Toss gently to mix the vegetables evenly.
- Make the dressing: In a smaller bowl or a large measuring cup, whisk together the mayonnaise, sugar, dijon mustard, fresh lime juice, celery seeds, and kosher salt until the dressing is smooth and well combined.
- Combine and serve: Pour the dressing over the cabbage mixture and toss thoroughly to coat all the ingredients evenly. Serve the coleslaw immediately for the freshest flavor and crunch.
Notes
- For a milder dish, reduce the amount of jalapeno or remove seeds before mincing.
- To make ahead, prepare the dressing and chop the vegetables separately, then combine before serving to preserve freshness.
- Use fresh lime juice for the best flavor instead of bottled.
- This coleslaw can be stored in the refrigerator for up to 1 day, but it’s best when served fresh.
- For a dairy-free version, substitute the mayonnaise with a vegan mayo.
