Description
A crisp and colorful Jalapeno Corn Coleslaw packed with crunchy cabbage, sweet corn, fresh cilantro, and spicy jalapeno, all tossed in a creamy lime dressing. Perfect as a refreshing side dish for barbecues, tacos, burgers, or summer gatherings.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 medium jalapeno, finely diced
- 1/2 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place the green cabbage, purple cabbage, corn, carrots, red onion, jalapeno, and cilantro into a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the vegetable mixture and toss everything together until evenly coated.
- Refrigerate the coleslaw for at least 20 minutes to allow the flavors to blend.
- Before serving, toss the coleslaw again and adjust seasoning if needed.
Notes
- Remove jalapeno seeds for a milder flavor.
- Canned corn works well when properly drained.
- Add diced avocado, mango, or pineapple for variation.
- Greek yogurt can replace part of the mayonnaise for a lighter dressing.
- Best served chilled for maximum flavor and crunch.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as the vegetables may lose their crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
