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Spicy Jalapeno Corn Coleslaw

Spicy Jalapeno Corn Coleslaw for a Crisp Summer Delight

This Spicy Jalapeno Corn Coleslaw offers a vibrant twist on the classic side, perfect for summer picnics and barbecues.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Green Cabbage finely shredded
  • 2 medium Carrots freshly grated
  • 1 cup Sweet Corn frozen or canned, drained
For the Dressing
  • 1 cup Mayonnaise or Greek yogurt for a healthier option
  • 1 none Lime Juice fresh
  • 1 tablespoon Honey or agave syrup
  • to taste none Salt
  • to taste none Pepper
For the Heat
  • 1-2 none Jalapeños adjust quantity to heat preference

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Wash and prepare the fresh ingredients. Shred the green cabbage, grate the carrots, and slice the jalapeños, removing seeds for milder flavor.
  2. In a separate bowl, combine the mayonnaise, lime juice, honey, salt, and pepper. Whisk until well combined.
  3. Pour the dressing over the cabbage mixture, add the sweet corn, and gently fold everything together.
  4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
  5. Before serving, toss the coleslaw to redistribute the dressing. Garnish with jalapeño slices if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Prepare a day in advance for the best flavor. Store in the fridge for up to 3 days.

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