Description
Jalapeño Corn Coleslaw is a fresh, spicy, and slightly sweet side dish combining crisp cabbage, sweet corn, and the bold heat of jalapeño. It’s the perfect companion to BBQ, tacos, or grilled meats.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 medium carrot, grated
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp honey or sugar (optional)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, corn, carrot, jalapeños, and cilantro.
- In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, lime juice, honey, garlic powder, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat all the ingredients evenly.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled as a side dish or on top of tacos, pulled pork sandwiches, or burgers.
Notes
- Adjust the number of jalapeños based on your spice preference.
- To make it vegan, substitute plant-based mayo and yogurt.
- Can be made up to a day ahead—just give it a quick toss before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg