Description
A vibrant, crunchy coleslaw packed with sweet corn, spicy jalapeño, fresh cilantro, and a creamy lime-Dijon dressing. Perfect for barbecues, cookouts, and fresh summer meals.
Ingredients
- 8 cups shredded cabbage (green or Napa)
- 3 ears fresh sweet corn, kernels removed (or about 2 cups frozen corn, thawed)
- 1/4 cup minced jalapeno (adjust to taste)
- 1/2 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 3/4 cup mayonnaise
- 3 tablespoons sugar or honey
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
1. In a large mixing bowl, combine the shredded cabbage, fresh corn kernels, minced jalapeno, chopped cilantro, and sliced green onions.
2. In a separate bowl, whisk together the mayonnaise, sugar or honey, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth.
3. Pour the dressing over the cabbage mixture.
4. Using tongs or clean hands, gently toss everything together until the vegetables are evenly coated.
5. Serve immediately for maximum crunch, or refrigerate for about 30 minutes to allow the flavors to develop before serving.
Notes
For extra color and flavor, mix in some thinly sliced red cabbage.
If making ahead, store the dressing separately and toss with the vegetables right before serving to keep the slaw crisp.
Adjust the amount of jalapeno depending on your preferred spice level.
This slaw pairs perfectly with grilled meats, tacos, burgers, or barbecue dishes.
Nutrition
- Serving Size: 1 serving