Description
A crunchy, refreshing coleslaw with sweet corn and a spicy jalapeño kick, balanced by a creamy, tangy dressing.
Ingredients
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded (optional)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 cup carrots, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp honey or sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- In a large bowl, combine shredded green cabbage, red cabbage, corn, jalapeño, and carrots.
- In a separate bowl, whisk together mayonnaise, sour cream or yogurt, lime juice, honey, salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Before serving, sprinkle fresh cilantro on top if desired and toss lightly.
Notes
- Adjust jalapeño quantity to control spice level.
- Drain canned corn thoroughly before use.
- Can be made a few hours ahead for better flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- Try adding diced bell peppers for extra color and sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
