Jalapeno Corn Coleslaw (Print Version)
Crunchy cabbage and corn mingle with jalapeno heat and a zesty creamy dressing for a fresh salad option.
# Ingredients:
Vegetables
01 -
8 cups shredded Napa or green cabbage
02 -
3 ears fresh corn (about 2 cups kernels)
03 -
1/2 large jalapeno, minced (about 1/4 cup)
04 -
1/2 bunch fresh cilantro, finely chopped (about 1/2 cup)
05 -
2 green onions, thinly sliced (about 1/4 cup)
Dressing
06 -
3/4 cup mayonnaise
07 -
3 tablespoons granulated sugar
08 -
2 tablespoons Dijon mustard
09 -
2 tablespoons fresh lime juice
10 -
1 teaspoon celery seeds
11 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Combine shredded cabbage, corn kernels, minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl.
02 -
In a smaller bowl or measuring cup, whisk together mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth.
03 -
Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly. Serve immediately.
# Notes:
01 -
Coleslaw may be prepared in advance but will release extra liquid when refrigerated. Drain excess liquid before tossing again and serving.