Description
Jalapeno Corn Coleslaw is a fresh and vibrant side dish combining sweet corn, crisp green and red cabbage, grated carrots, and zesty jalapenos tossed in a creamy plant-based dressing. This colorful and crunchy salad features bold spicy flavors balanced with sweet, tangy, and herbaceous notes. Perfect for barbecues, potlucks, or as a refreshing snack, it pairs wonderfully with grilled vegetables, plant-based burgers, and tacos.
Ingredients
Scale
Vegetables
- 1 cup fresh corn kernels
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1/2 cup carrots, grated
- 1–2 jalapenos, finely chopped (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
Creamy Dressing
- 1/2 cup plant-based mayonnaise
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon fresh lime juice (natural)
- 1 teaspoon maple syrup (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Fresh Vegetables: Finely shred the green and red cabbage and grate the carrots. Remove the seeds from the jalapenos if you prefer less heat, then finely chop them. Cut the fresh corn kernels away from the cob, ensuring they remain bright and juicy.
- Make the Creamy Dressing: In a medium bowl, whisk together the plant-based mayonnaise, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), fresh lime juice (natural), and maple syrup (natural). Season with salt and black pepper to taste. This dressing will bind the vegetables and jalapenos beautifully.
- Combine All Ingredients: Add the shredded cabbage, corn kernels, chopped jalapenos, grated carrots, and chopped fresh cilantro to a large mixing bowl. Pour the dressing over the vegetables and toss gently but thoroughly to coat everything evenly.
- Chill and Serve: Refrigerate the Jalapeno Corn Coleslaw for at least 30 minutes before serving to allow flavors to meld while keeping the vegetables crisp and fresh.
Notes
- Use crisp, fresh cabbage and sweet corn for optimum crunch and sweetness.
- Let the coleslaw rest chilled to enhance the melding of flavors and texture.
- Adjust the quantity of jalapenos to control the spice level according to your preference.
- Fresh lime juice brightens the salad more effectively than bottled alternatives.
- Toss the salad gently to avoid crushing the vegetables and maintain crispness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing is not recommended to preserve the texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Jalapeno Corn Coleslaw, spicy coleslaw, plant-based coleslaw, vegan side dish, gluten free salad, barbecue side, fresh vegetable salad
