Jalapeno Corn Coleslaw Cabbage (Print Version)
Fresh cabbage, corn, and jalapeno tossed in creamy, tangy dressing for a crisp, flavorful side.
# Ingredients:
→ Coleslaw Vegetables
01 -
8 cups shredded Napa cabbage or green cabbage
02 -
3 ears fresh corn, kernels removed (approximately 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, combine shredded cabbage, fresh corn kernels, minced jalapeño, chopped cilantro, and sliced green onions.
02 -
In a separate bowl, whisk together mayonnaise, granulated sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth and fully combined.
03 -
Pour dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are evenly coated.
04 -
Serve immediately, or cover and refrigerate for 30 minutes to enhance flavor development before serving.
# Notes:
01 -
For a spicier result, retain some jalapeño seeds. Grilled corn provides a robust smoky flavor. Complements barbecue, tacos, burgers, pulled pork, and grilled chicken.