Description
This bold and flavorful Jalapeno Corn Coleslaw combines crisp green and red cabbage with sweet corn and the spicy kick of jalapenos. Tossed in a creamy, tangy dressing made with mayonnaise, sour cream, lime juice, and apple cider vinegar, it’s a perfect no-cook side dish that melds beautifully after chilling. Ideal for complementing grilled meats, tacos, or barbecue dishes, this vibrant coleslaw delivers a fresh and zesty crunch with every bite.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup fresh or frozen corn kernels, thawed
- 1 to 2 jalapenos, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: In a large mixing bowl, combine the thinly shredded green cabbage, red cabbage, corn kernels, finely diced jalapenos, red onion, and chopped cilantro. This forms the fresh base of the coleslaw.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, sour cream, fresh lime juice, apple cider vinegar, honey, salt, and black pepper until smooth and well blended. This creamy and tangy dressing will perfect the slaw’s flavor.
- Combine and toss: Pour the prepared dressing over the cabbage mixture. Toss thoroughly to ensure every ingredient is evenly coated with the dressing, allowing flavors to meld precisely.
- Chill: Cover the coleslaw and refrigerate for at least 30 minutes. This chilling step is crucial for the flavors to blend together and the cabbage to soften slightly while retaining crunch.
- Serve: Before serving, give the coleslaw a good stir and adjust seasoning if needed. Serve cold as a refreshing, bold side dish to grilled meats, tacos, or barbecue.
Notes
- For extra crunch and color, add shredded carrots or sliced radishes.
- For a lighter version, substitute Greek yogurt in place of sour cream.
- This coleslaw pairs excellently with grilled meats, tacos, or barbecue dishes.
