Description
This Jalapeño Corn Coleslaw is a zesty and colorful twist on classic coleslaw, with a spicy kick from jalapeños and a hint of sweetness from corn. It’s the perfect side dish for BBQs, tacos, or grilled meats, and also makes a delicious sandwich topping.
Ingredients
Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated or julienned carrots
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1–2 jalapeños (seeded and finely chopped)
- ¼ cup chopped fresh cilantro
Dressing:
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Slaw: In a large bowl, combine the green cabbage, purple cabbage, carrots, corn, jalapeños, and cilantro.
- Make Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, garlic powder, salt, and pepper until smooth.
- Combine: Pour the dressing over the slaw mixture and toss until well coated.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning if necessary before serving.
Notes
- For extra heat, leave some seeds in the jalapeños or add a pinch of cayenne.
- This coleslaw pairs well with BBQ, tacos, grilled meats, or as a sandwich topping.
- It can be made a day in advance—just stir before serving.
