Jalapeno Corn Coleslaw : Bold and Flavorful Summer Side Dish
A spicy, crisp coleslaw blending sweet corn, crunchy cabbage, and a tangy honey-apple cider vinegar dressing. Ideal for summer meals, this no-cook recipe uses seeded jalapenos for customizable heat and a creamy mayo base (or Greek yogurt) for a balanced, refreshing side.
Ingredients
- Corn (fresh or frozen) - 2 cups - Best when using fresh corn in season; thaw and drain frozen corn
- Green cabbage, finely shredded - 2 cups - Red cabbage works for color and added antioxidants
- Jalapenos, seeded and diced - 1-2 - Adjust based on heat preference; keep seeds for more spice
- Mayonnaise - 1/2 cup - Use full-fat mayo for creaminess; Greek yogurt is a lighter swap
- Apple cider vinegar - 2 tablespoons - White wine vinegar may be used if needed
- Honey - 1 tablespoon - Maple syrup is a vegan-friendly alternative
- Salt and pepper - To taste - Start light and adjust after chilling
Instructions
- Finely shred 2 cups of cabbage and combine in a large bowl
- Add 2 cups of thawed and drained corn (or shelled fresh corn)
- Dice 1-2 jalapenos, adjust seeds based on heat preference; mix into the cabbage and corn
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and freshly ground salt and pepper
- Pour the dressing over the cabbage mixture and toss until evenly coated
- Cover the bowl and refrigerate for at least 1 hour before serving to balance flavors and soften the cabbage slightly
Notes
Use red cabbage for vibrant color and extra antioxidants
Substitute mayonnaise with Greek yogurt for a lighter version
Chilled slaw can be made up to 24 hours ahead for better flavor integration
Substitute mayonnaise with Greek yogurt for a lighter version
Chilled slaw can be made up to 24 hours ahead for better flavor integration
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 2gCholesterol: 8mgSodium: 200mgFiber: 2gSugar: 3g
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