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–+ servings
Jalapeno Corn Coleslaw

Zesty Jalapeno Corn Coleslaw That Brightens Your BBQ

A vibrant Jalapeno Corn Coleslaw that combines creamy, crunchy goodness with a spicy kick, perfect for summer gatherings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package coleslaw mix or chop fresh cabbage and carrots
  • 1 cup corn kernels fresh, canned, or frozen
For the Flavor
  • 1/2 cup chopped green onions chives can be a substitute
  • 1/4 cup chopped pickled jalapeños adjust according to spice level
  • 1 teaspoon kosher salt adjust if using table salt
  • 1/2 teaspoon freshly ground black pepper
For the Creamy Dressing
  • 1/2 cup mayonnaise use dairy-free mayo for dietary needs
  • 2 tablespoons apple cider vinegar white vinegar is a good alternative
For the Garnish
  • 1/4 cup chopped fresh cilantro or parsley optional; dill is a nice change

Equipment

  • mixing bowl
  • spatula
  • Whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the coleslaw mix, corn kernels, chopped green onions, and pickled jalapeños. Toss gently until mixed.
  2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, and black pepper until smooth.
  3. Pour the dressing over the vegetable mixture and gently fold everything together to coat evenly.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Before serving, give the coleslaw a gentle toss to redistribute the dressing and ingredients.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Allowing the coleslaw to chill for several hours will enhance the flavors. Customize spice levels by adjusting jalapeños. Store leftovers in an airtight container for up to 3 days.

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