Ingredients
Scale
- 3 cups shredded cabbage
- 1 cup fresh corn kernels (or canned, drained)
- 1 jalapeño, finely chopped
- 1/4 cup chopped red onion
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Lime wedges for serving
If you’re missing an ingredient or two, don’t worry. You can substitute the mayonnaise with Greek yogurt for a tangy twist or swap fresh corn with frozen. The beauty of home cooking is its flexibility—use what you have and make it your own.
Instructions
- In a large mixing bowl, combine the shredded cabbage, corn kernels, jalapeño, and red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture and toss until everything is coated evenly.
- Let the coleslaw sit for at least 15 minutes in the fridge to allow the flavors to meld together. This is when the magic happens!
- Before serving, give it a quick taste and adjust the seasoning if necessary. Serve with lime wedges for an extra burst of flavor.
When I’m in the kitchen, I love watching how my kids’ eyes light up when they see something colorful and inviting on their plates. This coleslaw never fails to bring a smile to their faces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Jalapeño Corn Coleslaw, recipe, cooking, food