Description
A vibrant, crunchy coleslaw featuring fresh vegetables, sweet corn, and a zesty kick of jalapenos, perfect for summer picnics and barbecues.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup sweet corn, canned or fresh
- 1-2 jalapeño peppers, finely sliced
- ½ cup diced red bell pepper
- ¼ cup chopped cilantro
- 1 cup mayonnaise (or dairy-free alternative)
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional: 1 teaspoon honey or a sugar substitute
Instructions
- Wash the cabbage thoroughly under cold water.
- Shred the cabbage into thin strips using a sharp knife or mandoline.
- Drain the sweet corn if using canned, and set aside.
- Slice the jalapeños finely, removing seeds for less heat, according to your preference.
- Dice the red bell pepper into small pieces.
- Chop the cilantro into fine pieces.
- Combine the cabbage, corn, jalapeños, red bell pepper, and cilantro in a large mixing bowl.
- Whisk together the mayonnaise, apple cider vinegar, lime juice, salt, and pepper in a separate bowl until well blended.
- Pour the dressing over the vegetable mixture.
- Toss gently until all ingredients are evenly coated.
- Taste and adjust seasoning with salt, pepper, or honey/sugar substitute if desired.
- Cover with plastic wrap and chill in the fridge for at least 30 minutes before serving.
Notes
Make ahead for better flavor. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg