Jalapeño Corn Coleslaw
A vibrant and flavorful coleslaw that combines the crunchiness of cabbage and carrots with the sweetness of corn and the kick of jalapeños.
Ingredients
Main Ingredients
- 1 14 oz / 400 g bag of coleslaw mix (shredded cabbage and carrots)
- 1.5 cups corn kernels (fresh, canned, or thawed from frozen)
- 0.25 cup chopped green onions
- 0.25 cup chopped pickled jalapeños (adjust to taste)
- 0.25 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley (optional)
Instructions
Preparation
- In a large bowl, combine the coleslaw mix, corn, green onions, and chopped jalapeños.
- In a separate small bowl, mix the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss well to coat.
- If desired, add the chopped cilantro or parsley and mix again.
- Refrigerate for about 30 minutes before serving to let the flavors meld.
Notes
Store any leftover coleslaw in an airtight container in the refrigerator for about 2 to 3 days. The texture may change slightly but the flavor will remain delicious. Adjust the amount of jalapeños based on your spice preference, and consider adding grilled corn for a smoky taste.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 220mgFiber: 2gSugar: 3g
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