Description
A fresh and zesty coleslaw made with crunchy cabbage, sweet corn, and spicy jalapeño tossed in a creamy, tangy dressing.
Ingredients
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp sugar or honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- In a large bowl, combine green cabbage, red cabbage, corn, and diced jalapeño.
- In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, lime juice, sugar, salt, and black pepper.
- Pour dressing over the cabbage mixture.
- Toss well until everything is evenly coated.
- Fold in chopped cilantro if using.
- Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld.
Notes
- Adjust jalapeño amount to control spice level.
- Great as a side for BBQ, tacos, or grilled meats.
- Best enjoyed within 24 hours for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American