Description

This Jalapeno Corn Coleslaw is a bold and flavorful twist on traditional coleslaw, combining crunchy shredded cabbage and carrots with sweet corn kernels and spicy pickled jalapeños. The creamy, tangy dressing is made with mayonnaise and apple cider vinegar, creating a perfect balance of heat and zest. Easy to prepare and ideal as a refreshing side dish, this coleslaw is great for summer picnics, barbecues, or as a vibrant addition to your meals.

Ingredients

Scale

Vegetables

1 (14 oz / 400 g) bag of coleslaw mix (shredded cabbage and carrots)
1½ cups (250 g) corn kernels (fresh, canned, or thawed from frozen)
¼ cup (30 g) chopped green onions
¼ cup (60 g) chopped pickled jalapeños (adjust to taste)

Dressing

¼ cup (60 ml) mayonnaise
1 tablespoon (15 ml) apple cider vinegar
½ teaspoon (2.5 g) kosher salt
¼ teaspoon (1 g) freshly ground black pepper

Optional

1 tablespoon (3 g) chopped fresh cilantro or parsley

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Instructions

Prep Your Ingredients: If using canned corn, drain it well. If frozen, thaw and pat dry thoroughly to avoid sogginess in the coleslaw.
Mix the Veggies: In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and pickled jalapeños. Make sure all the ingredients are evenly distributed.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and freshly ground black pepper until smooth and creamy. This dressing provides a tangy and creamy flavor base for the slaw.
Toss It All Together: Pour the dressing over the vegetable mixture and toss thoroughly until every piece is evenly coated with the dressing.
Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully. Just before serving, add chopped fresh cilantro or parsley if desired for a fresh herbal note.

Notes

Add black beans for extra protein and a heartier dish.
Swap mayonnaise with mashed avocado or plain yogurt for a healthier, lighter dressing alternative.
Use red cabbage instead of green cabbage for a deeper, more vibrant color and slightly different flavor.