Description
A refreshing and crunchy coleslaw with a kick, perfect for barbecues and picnics, featuring corn, jalapeños, and a creamy lime dressing.
Ingredients
Vegetables
- 4 cups Shredded cabbage (green, red, or a mix) (Cabbage should be fresh and crisp for the best texture.)
- 2 cups Corn (Can be fresh, frozen, or canned (drained well).)
- 1-2 pieces Jalapeños (Adjust according to your spice preference.)
- 1 cup Shredded carrots (Optional, adds sweetness and color.)
- 1/2 cup Green onions or cilantro (For garnish and fresh flavor.)
Dressing
- 1/2 cup Mayonnaise (Can substitute with all Greek yogurt for a tangier taste.)
- 1/3 cup Sour cream or Greek yogurt (For a lighter and tangy flavor.)
- 2 tablespoons Lime juice (Do not skip, it adds brightness.)
- 1-2 teaspoons Honey or sugar (To balance the flavors.)
- 1/2 teaspoon Garlic powder (For seasoning.)
- to taste pinch Salt and pepper (Adjust before serving.)
Instructions
Preparation
- Shred your cabbage and carrots (or open the bagged mix).
- Prep the corn and let it cool if it’s warm.
- Dice jalapeños and slice green onions or chop cilantro.
- Whisk the dressing ingredients in a large bowl.
- Add cabbage, corn, jalapeños, and the rest of the veggies to the bowl.
- Toss until everything is coated.
- Chill for at least 20 to 30 minutes before serving.
Notes
For best results, mix the veggies and dressing separately and combine right before serving for maximum crunch. This slaw can be made up to 24 hours in advance.
- Prep Time: 30 minutes
- Category: Salad, Side Dish
- Cuisine: American, BBQ