Description
This Jalapeno Corn Coleslaw is a bold and flavorful side dish that adds a spicy twist to the classic coleslaw. Made with shredded cabbage, carrots, corn, and pickled jalapeños, it is tossed in a creamy mayonnaise and apple cider vinegar dressing. Perfect for lunch or as a vibrant side, it’s easy to prepare and can be chilled to let the flavors meld beautifully.
Ingredients
Scale
Vegetables
- 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
- 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup (30 g) chopped green onions
- ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
Dressing
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1 g) freshly ground black pepper
Optional Garnish
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
Instructions
- Prep Your Ingredients: If you’re using canned corn, drain it well. If frozen, thaw and pat dry to avoid sogginess. This step ensures your coleslaw stays crisp and not watery.
- Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños. This creates a colorful and spicy vegetable base for your coleslaw.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy. This dressing balances the heat from the jalapeños with tanginess and creaminess.
- Toss It All Together: Pour the dressing over the vegetables and toss well until everything is evenly coated. This step ensures every bite has consistent flavor.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, add chopped herbs if using for a fresh finishing touch.
Notes
- Add black beans for protein
- Swap the mayo with avocado or yogurt for a healthier alternative
- Use red cabbage for a deeper color and added nutrients