Crispy Jalapeno Corn Coleslaw
A bright, crunchy coleslaw made with sweet corn, finely shredded cabbage, and jalapeños in a balanced honey and apple cider vinegar dressing. This refreshing side dish offers a light and spicy crunch, perfect for picnics, BBQs, or weekday meals. Chilling enhances crispness and flavor depth.
Ingredients
- 2 cups corn (fresh or frozen, thawed and drained)
- 2 cups green cabbage, finely shredded
- 1-2 jalapenos, seeded and diced
- 1/2 cup mayonnaise (or Greek yogurt for lower fat)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 tablespoon honey (or maple syrup for vegan)
- Salt and pepper, to taste
Instructions
- Finely shred the cabbage and dice the jalapenos. In a large bowl, combine the cabbage, corn, and jalapenos. In a separate small bowl, mix mayonnaise, apple cider vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If desired, add more seasoning to taste. Toss the dressing with the cabbage mixture until fully coated. Cover and chill for at least 1 hour before serving.
Notes
Use fresh corn when in season for peak sweetness. For a milder salad, remove jalapeno seeds. Substitute Greek yogurt for a lighter version or maple syrup for vegan adaptations. Add herbs like cilantro or scallions for extra freshness. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 120mgFiber: 2gSugar: 6g
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