Spicy Jalapeno Corn Coleslaw: Fresh & Tangy Side (Print Version)
Whip up this vibrant Jalapeno Corn Coleslaw! A bold, fresh, and tangy side dish with a kick of spice. Perfect for BBQs and potlucks.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fresh & Crunchy Base
01 -
4 cups green cabbage, thinly shredded
02 -
2 cups red cabbage, thinly shredded
03 -
2 large carrots, grated
04 -
2 cups fresh corn kernels (from 2-3 cobs)
05 -
1-2 jalapeno peppers, deseeded and minced (to taste)
→ Creamy Tangy Dressing
06 -
½ cup mayonnaise
07 -
¼ cup sour cream
08 -
3 tablespoons fresh lime juice
09 -
1 tablespoon honey
10 -
1 tablespoon apple cider vinegar
→ Flavor Boosters
11 -
¼ cup fresh cilantro, chopped
12 -
3 green onions, thinly sliced
13 -
½ teaspoon salt, or to taste
14 -
¼ teaspoon freshly ground black pepper, or to taste
→ Optional Kick
15 -
Pinch of cayenne pepper
16 -
Extra lime zest for garnish
# Instructions:
01 -
First things first, get that cabbage shredded! I usually use my mandoline for super thin slices, but a sharp knife works just as well. Grate those carrots, cut the corn off the cob, and mince that jalapeno (remember to deseed it unless you're aiming for a five-alarm fire in your mouth!). Pop all of these into a big mixing bowl. You want everything to be roughly the same size for a good bite of Jalapeno Corn Coleslaw.
02 -
In a separate medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, honey, and apple cider vinegar. I like to add a good pinch of salt and pepper here, too, maybe even a tiny dash of cayenne if I'm feeling extra bold. Give it a good stir until it's super smooth and creamy. Taste it! Does it need more lime? A bit more honey? This is where you make it <em>yours</em>.
03 -
Pour that dreamy dressing over your prepped veggies. Now, this is the fun part! Get in there with your hands (clean, of course!) or a couple of big spoons and toss everything together until every single shred of cabbage and every corn kernel is coated. I always make sure there are no dry spots. This is the stage where the Jalapeno Corn Coleslaw really starts to look like something special.
04 -
Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes. Honestly, an hour is even better! This chilling time is non-negotiable for a good Jalapeno Corn Coleslaw. It lets all those amazing flavors meld together, and the cabbage softens just a touch, making it incredibly delicious. I've rushed this step before, and it just wasn't the same.
05 -
Once your coleslaw has had a nice little chill session, pull it out. Stir in the fresh cilantro and chopped green onions. Give it another taste test. Does it need a little more salt? Another squeeze of lime? Sometimes I add an extra tiny bit of honey if the jalapeno is particularly spicy. You're looking for that perfect balance of sweet, tangy, and spicy.
06 -
Transfer your vibrant Jalapeno Corn Coleslaw to a pretty serving bowl. It looks so bright and inviting, doesn't it? I love to garnish with a few extra cilantro leaves or a thin slice of jalapeno on top, just to show off that beautiful color. It’s ready to impress at any BBQ, potluck, or just a Tuesday night dinner!
# Notes:
01 -
Always taste your jalapeno before adding; heat levels vary wildly!
02 -
For best crunch, dress the coleslaw no more than a few hours before serving.
03 -
Greek yogurt can be swapped for sour cream for a lighter, tangier dressing.
04 -
Serving with fish tacos or grilled chicken makes this side truly shine.
# Tools You'll Need:
01 -
Large mixing bowls
02 -
whisk
03 -
sharp knife or mandoline
04 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 210
Total Fat: 18g
Total Carbohydrate: 12g
Protein: 2g