Ingredients
Vegetables
- 8 cups shredded Napa or green cabbage
- 3 ears fresh corn (about 2 cups kernels)
- 1/2 large jalapeno, minced (about 1/4 cup)
- 1/2 bunch fresh cilantro, chopped small (about 1/2 cup)
- 2 green onions, sliced thin (about 1/4 cup)
Dressing
- 3/4 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Vegetables: Shred the Napa or green cabbage finely and cut the corn kernels off the ears. Mince the jalapeno, chop the cilantro, and thinly slice the green onions. Combine all these vegetables in a large mixing bowl.
- Make the Dressing: In a smaller bowl or a large measuring cup, whisk together the mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt until smooth and well combined.
- Toss and Serve: Pour the dressing over the cabbage mixture. Toss everything well to coat the vegetables evenly with the dressing. Serve the coleslaw immediately for the freshest taste and crunch.
Notes
- For less heat, remove the jalapeno seeds before mincing.
- This coleslaw is best served fresh but can be refrigerated for up to one day.
- Use fresh corn for sweetness and texture, canned or frozen corn can be used in a pinch but drain well.
- Adjust the amount of jalapeno to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
