Print

Jalapeno Corn Coleslaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant twist on traditional coleslaw, combining the crunchy texture of cabbage with zesty jalapeños and sweet corn.

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup carrots, shredded
  • 2 jalapeños, seeded and minced
  • 1/4 cup red onion, finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper, to taste
  • Fresh cilantro (optional), for garnish

Instructions

  1. Shred the green cabbage and place it in a large mixing bowl.
  2. Add the corn kernels to the cabbage.
  3. Incorporate the shredded carrots into the bowl.
  4. Remove the seeds from the jalapeños and finely chop them, then add them to the mixture.
  5. Chop the red onion finely and add it to the bowl.
  6. Whisk together the mayonnaise, apple cider vinegar, and honey until smooth in a separate bowl.
  7. Pour the dressing over the cabbage mixture.
  8. Toss everything together until well combined.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh cilantro, if desired.
  11. Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.

Notes

Allowing the coleslaw to sit enhances the flavor and gives it a wonderfully creamy texture. Serve chilled for the best experience.

Nutrition

Find it online: https://www.glutenfreez.com/jalapeno-corn-coleslaw/