Jalapeno Corn Coleslaw Salad (Print Version)
Crisp cabbage, sweet corn, jalapeno, and creamy lime dressing come together for a flavorful, spicy salad side.
# Ingredients:
→ Main Ingredients
01 -
8 cups shredded Napa or green cabbage
02 -
3 ears fresh corn, kernels removed (about 2 cups)
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 Ingredients
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
# Directions:
01 -
Combine the shredded cabbage, corn kernels, minced jalapeno, chopped cilantro, and sliced green onions in a large mixing bowl.
02 -
In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, dijon mustard, fresh lime juice, celery seeds, and kosher salt.
03 -
Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
# Notes:
01 -
The coleslaw can be made in advance, but it will release more liquid the longer it is stored in the refrigerator. Drain off excess liquid before serving.