Description
If you’re tired of bland side dishes and looking to spice up your meals, this Jalapeno Corn Coleslaw is the answer.
Ingredients
Scale
- 1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
- 1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup (30 g) chopped green onions
- ¼ cup (60 g) chopped pickled jalapeños (adjust to taste)
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (3 g) chopped fresh cilantro or parsley (optional)
Instructions
- Prep Your Ingredients
If you’re using canned corn, drain it well. If frozen, thaw and pat dry to avoid sogginess. - Mix the Veggies
In a large mixing bowl, combine the coleslaw mix, corn, green onions, and pickled jalapeños. - Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy. - Toss It All Together
Pour the dressing over the vegetables and toss well until everything is evenly coated. - Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, add chopped herbs if using.
Notes
- Add black beans for protein
- Swap the mayo with avocado or yogurt
- Use red cabbage for deeper color
- Prep Time: 10
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 170 kcal
- Sugar: 6 g
- Fat: 12 g
- Carbohydrates: 13 g
- Fiber: 2g
- Protein: 2g
Keywords: Jalapeno Corn Coleslaw