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Jalapeno Corn Coleslaw

Zesty Jalapeno Corn Coleslaw for a Flavorful Twist

This Jalapeno Corn Coleslaw offers a zesty, crunchy twist on a classic side, perfect for summer barbecues and potlucks.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 4 cups cabbage (green or purple) finely shredded
  • 1 cup sweet corn fresh, grilled or raw
  • 1/2 cup pickled jalapeños chopped
  • 1/4 cup fresh herbs (cilantro or parsley) chopped
For the Dressing
  • 1 cup mayo or dairy-free mayo
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon sugar or honey/agave
  • 1 teaspoon salt
  • 1 teaspoon pepper

Equipment

  • mixing bowl
  • small bowl
  • whisk
  • salad tongs

Method
 

Preparation Steps
  1. Finely shred the cabbage and add it to a large mixing bowl.
  2. Mix in the fresh sweet corn and chopped pickled jalapeños.
  3. In a separate small bowl, whisk together mayo, lime juice, sugar, salt and pepper until smooth.
  4. Pour the dressing over the cabbage mixture and toss thoroughly.
  5. Transfer the coleslaw to an airtight container and chill in the refrigerator for at least 30 minutes.
  6. Serve chilled and enjoy.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 0.5mg

Notes

Best served chilled, and can be made a day ahead for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

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