Jalapeno Corn Coleslaw
Jalapeno Corn Coleslaw is a vibrant and flavorful side dish that perfectly balances crunchy vegetables with a spicy kick. This easy-to-make recipe features fresh corn, crispy cabbage, and colorful carrots, all tossed in a creamy dressing that delights the palate. Ideal for summer barbecues, picnics, or family gatherings, this coleslaw not only enhances your meal but also brings a festive flair to any occasion.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 6
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup fresh corn kernels (or frozen)
- 2 jalapeños, thinly sliced (seeds removed for less heat)
- 1 cup shredded carrots
- 3 green onions, chopped
- ½ cup vegan mayonnaise
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey (or agave syrup)
- Salt and pepper to taste
Instructions
- 1. Prepare the vegetables: Wash and shred the cabbage and carrots. If using fresh corn, cut it off the cob.
- 2. Slice the jalapeños thinly, removing seeds if desired.
- 3. In a large bowl, combine cabbage, corn, carrots, jalapeños, and green onions.
- 4. In another bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth.
- 5. Pour the dressing over the vegetable mix and toss gently to coat evenly.
- 6. Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg