Spice Up Your Summer BBQ with Zesty Jalapeño Corn Coleslaw
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Learn how to make delicious Jalapeño Corn Coleslaw. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 cups shredded cabbage (a mix of red and green works beautifully)
1 cup fresh corn kernels (or canned, drained)
2 medium jalapeños, seeded and finely chopped
1/2 cup shredded carrots
1/4 cup chopped cilantro
1/2 cup mayonnaise (swap with Greek yogurt for a lighter version)
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large mixing bowl, combine the shredded cabbage, corn, jalapeños, carrots, and cilantro. Toss them gently to ensure an even mix. Growing up, I learned that using your hands to toss brings a personal touch to the dish.
In a separate bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper. This dressing is where the magic happens, balancing heat with creamy tanginess.
Pour the dressing over the cabbage mixture. Using a pair of tongs, gently fold the dressing into the vegetables until everything is well coated. Remember, you want each bite to sing with flavor.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully, much like the way my family’s stories would come together around the kitchen table.
Before serving, give the coleslaw one last toss and taste. Adjust the seasoning if needed, adding more lime juice or salt to suit your preference.
