Jalapeno Corn Coleslaw (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
8 cups shredded Napa or green cabbage
02 -
3 ears fresh corn (about 2 cups worth)
03 -
1/2 large jalapeno, minced (about 1/4 cups worth)
04 -
1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
05 -
2 green onions, sliced thin (about 1/4 cups worth)
→ Dressing Ingredients
06 -
3/4 cup mayonnaise
07 -
3 tablespoons sugar
08 -
2 tablespoons dijon mustard
09 -
2 tablespoons fresh lime juice
10 -
1 teaspoon celery seeds
11 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
02 -
In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
03 -
Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
# Notes:
01 -
The coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You'll want to drain off some of the excess liquid prior to tossing again and serving.
02 -
Cut the corn kernels off the cob by standing the corn upright in a bowl and carefully slicing downward with a sharp knife.
03 -
For a milder version, remove the seeds and membranes from the jalapeno before mincing.
04 -
For extra flavor, try using leftover grilled corn instead of raw corn.
05 -
This coleslaw is best served the day it's made, but will keep in the refrigerator for up to 2 days.