Jalapeño Corn Coleslaw

Ingredients

The Base

• 8 cups shredded Napa or green cabbage
• 3 ears fresh corn (about 2 cups worth)

The Filling

• 1/2 large jalapeno, minced (about 1/4 cup worth)
• 1/2 bunch fresh cilantro, chopped small (about 1/2 cup worth)
• 2 green onions, sliced thin (about 1/4 cup worth)

The Dressing

• 3/4 cup mayonnaise
• 3 tablespoons sugar
• 2 tablespoons dijon mustard
• 2 tablespoons fresh lime juice
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher salt

Instructions on the next page 👇👇

Directions

1. In a large bowl, combine the cabbage, corn, jalapeño, cilantro, and green onions. This forms the base of your coleslaw. The fresh vegetables bring tremendous flavor and crunch, offering a delightful first layer to your dish.

2. In a separate small bowl, whisk together the mayonnaise, sugar, dijon mustard, lime juice, celery seeds, and kosher salt until well combined. This dressing will blend beautifully with the vegetables, enhancing the coleslaw’s overall taste.

3. Pour the dressing over the cabbage mixture and toss to coat thoroughly. Make sure every piece gets a generous amount of dressing for that tremendous flavor punch we are aiming for.

4. Refrigerate for at least 30 minutes before serving to allow flavors to meld. This step not only enhances the taste but also lets the ingredients marry beautifully, resulting in an utterly satisfying coleslaw experience.

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