Description
A zesty and crunchy corn slaw that adds vibrant flavors to any meal, perfect for summer picnics and barbecues.
Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned, drained)
- 2 cups green cabbage, finely shredded
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter alternative)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: diced avocado, tortilla strips
Instructions
- Start by preparing your vegetables. If using fresh corn, remove it from the cob; if frozen, thaw and drain; if canned, drain thoroughly. Toss the corn into a large mixing bowl.
- Next, finely shred your cabbage and add it to the bowl.
- Dice the red bell pepper and jalapeño, adding them next.
- Now, thinly slice the red onion and chop the fresh cilantro. Mix until everything is evenly distributed.
- In a separate small bowl, whisk together the lime juice, apple cider vinegar, mayonnaise, chili powder, cumin, salt, and pepper.
- Pour the dressing over the salad mixture and toss everything together gently.
- For an optional twist, consider adding diced avocado or crispy tortilla strips when serving.
Notes
For a vegan version, substitute mayonnaise with vegan mayo. This slaw is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg