Description
Discover the perfect balance of heat and crunch with our Spicy Jalapeño Corn Coleslaw recipe! Learn how to create this zesty, flavorful side dish today.
Ingredients
- 8 cup (1920 ml) s shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cup (480 ml) s worth)
- 1/2 large jalapeno, minced (about 1/4 cup (60 ml) s worth)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup (120 ml) s worth)
- 2 green onions, sliced thin (about 1/4 cup (60 ml) s worth)
- 3/4 cup (180 ml) mayonnaise
- 3 tablespoon (45 ml) s sugar
- 2 tablespoon (30 ml) s dijon mustard
- 2 tablespoon (30 ml) s fresh lime juice
- 1 teaspoon (5 ml) celery seeds
- 1/2 teaspoon (3 ml) kosher salt
Instructions
- In a spacious bowl, mix together the shredded cabbage, corn kernels, finely chopped jalapeño, minced cilantro, and thinly sliced green onions.
- In a separate smaller bowl or a large measuring jug, blend the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth.
- Drizzle the prepared dressing over the cabbage mixture and thoroughly mix to ensure everything is evenly coated.
- Serve without delay.
Notes
- Stand the corn cob in a bowl and slice downward to collect kernels and juicesnAdjust minced jalapeño for preferred spiciness; removing seeds reduces heatnUse fresh lime juice for a vibrant taste and let coleslaw rest briefly before serving