Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded (optional)
- 2 medium carrots, shredded
- 2 fresh corn cobs (or 1 ½ cups frozen/canned corn, drained)
- 2 fresh jalapeños, thinly sliced (seeds removed for less heat)
- 3 green onions, chopped
- ½ cup fresh cilantro, chopped
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or sugar (optional)
- Salt and black pepper, to taste
Instructions
- Shred the green and red cabbage into thin strips using a sharp knife or mandoline. Place in a large bowl.
- Shred the carrots and add them to the cabbage. Chop the green onions and cilantro; set aside.
- For the corn: grill the cobs until slightly charred, then slice off the kernels. If boiling, cook in salted water until tender, cool, then cut off the kernels. Add to the bowl.
- Slice the jalapeños into thin rounds. Remove seeds for less heat, or keep them for a spicier kick. Add to the vegetables.
- In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper until smooth.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow flavors to blend.
- Garnish with extra cilantro before serving.
Notes
For extra crunch, add thinly sliced bell peppers or radishes.
For a lighter version, replace half of the mayonnaise with yogurt.
Adjust spice by increasing or reducing the number of jalapeños.
- Prep Time: 20
- Cook Time: 10