Jalapeno Corn Coleslaw
A vibrant and zesty twist on the classic coleslaw, this Jalapeno Corn Coleslaw features a delightful crunch from shredded cabbage and corn with a spicy kick from jalapeños, all balanced by a creamy dressing flavored with apple cider vinegar.
Ingredients
Coleslaw Base
- 1 cup shredded green cabbage Fresh and crispy, adds crunch and fiber.
- 1 cup corn (fresh or canned) Brings sweetness and texture.
- 1/4 cup chopped jalapenos Adds an exciting heat.
Dressing
- 1/4 cup mayonnaise Makes the dressing luscious and smooth.
- 1 tablespoon apple cider vinegar Adds brightness and acidity.
- 1 tablespoon sugar Rounds out the flavors.
- to taste salt and pepper Enhances the dish.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, corn, and chopped jalapenos. Mix gently, ensuring an even distribution of ingredients.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture. Toss everything together gently until coated.
- Chill the coleslaw in the refrigerator for at least 30 minutes before serving.
Notes
Add shredded carrots or diced bell peppers for extra crunch. Remove jalapeño seeds for a milder dish. Can be made a day ahead of time and stored in an airtight container. Experiment with different vinegars for varied flavors.