Spicy Jalapeno Corn Coleslaw for a Refreshingly Bold Side

This Jalapeno Corn Coleslaw combines fresh vegetables, sweet corn, and a spicy kick for a vibrant summer side dish.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coleslaw

4 cups shredded Napa or green cabbage can use regular green cabbage or coleslaw mix
2 cups fresh corn cut from about 3 ears
1/2 large minced jalapeno adjust based on heat preference
1/2 bunch fresh cilantro chopped small, parsley can substitute
2 green onions sliced thin, can swap for regular onion

For the Dressing

3/4 cup mayonnaise or swap with Greek yogurt
3 tablespoons sugar substitute with honey if desired
2 tablespoons Dijon mustard regular mustard can work
2 tablespoons fresh lime juice vinegar can be used in a pinch
1 teaspoon celery seeds can omit if not on hand
1/2 teaspoon kosher salt adjust to taste

Equipment

Mixing bowl
Whisk
Spatula
tongs

Method

Step-by-Step Instructions

In a large mixing bowl, add cabbage, corn kernels, minced jalapeno, chopped cilantro, and sliced green onions. Toss gently.
In a separate bowl, whisk together mayonnaise, sugar, Dijon mustard, and lime juice until smooth. Add celery seeds and salt, stir to combine.
Pour the dressing over the vegetable mix. Toss gently to coat evenly.
Taste and adjust seasoning if desired. Serve immediately or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

Chilling for 30 minutes enhances flavors and maintains crispness. Drain excess liquid if served later.

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