Jalapeno Corn Coleslaw Slaw (Print Version)
Crunchy cabbage, corn, and jalapeño tossed in fresh lime dressing. Bright and zesty for summer sides.
# Ingredients:
→ Coleslaw
01 -
8 cups shredded Napa cabbage or green cabbage
02 -
3 ears fresh corn, kernels removed (about 2 cups)
03 -
1/2 large jalapeño, finely minced
04 -
1/2 bunch fresh cilantro, chopped
05 -
2 green onions, thinly sliced
→ Dressing
06 -
3/4 cup mayonnaise
07 -
3 tablespoons granulated sugar
08 -
2 tablespoons Dijon mustard
09 -
2 tablespoons fresh lime juice
10 -
1 teaspoon celery seeds
11 -
1/2 teaspoon kosher salt
# Steps:
01 -
In a large mixing bowl, add the shredded cabbage, corn kernels, finely minced jalapeño, chopped cilantro, and sliced green onions.
02 -
In a separate bowl, whisk together mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until fully incorporated.
03 -
Pour dressing over the cabbage mixture.
04 -
Toss thoroughly to ensure all vegetables are evenly coated with the dressing.
05 -
Serve immediately, or refrigerate for 30 minutes to blend flavors before serving.
# Notes:
01 -
Retain jalapeño seeds for additional heat if desired.
02 -
Fresh grilled corn imparts a smoky dimension.
03 -
Pair with barbecue, tacos, burgers, pulled pork, or grilled meats.