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Jalapeno Corn Coleslaw

Zesty Jalapeno Corn Coleslaw for a Flavorful Crunch

This Jalapeno Corn Coleslaw combines fresh corn and jalapenos for a spicy crunch, perfect for summer meals.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 4 cups Napa or Green Cabbage Shredded
  • 2 ears Fresh Corn Cut off the cob
Spice Ingredients
  • 1 tablespoon Jalapeno Minced
  • 0.5 cups Fresh Cilantro Chopped
  • 2 pieces Green Onions Sliced
Dressing Ingredients
  • 1 cup Mayonnaise Can substitute with Greek yogurt
  • 1 tablespoon Sugar Adjust for sweetness
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Fresh Lime Juice Can substitute with lemon juice
  • 1 teaspoon Celery Seeds Optional
  • 0.5 teaspoon Kosher Salt

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • cutting board

Method
 

Preparation Steps
  1. Wash and shred the Napa or green cabbage into a large mixing bowl.
  2. Cut the fresh corn off the cob and add to the bowl.
  3. Add minced jalapeno, chopped cilantro, and sliced green onions. Mix well.
  4. In a separate bowl, combine mayonnaise, sugar, Dijon mustard, and lime juice. Whisk until smooth.
  5. Add optional celery seeds and kosher salt to the dressing mixture.
  6. Pour the dressing over the cabbage mixture and toss gently.
  7. Let the coleslaw sit for about 15 minutes or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For the best flavor, allow coleslaw to chill for at least 30 minutes before serving. Adjust spice level to taste by starting with less jalapeno.

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