Description
A bright and creamy coleslaw featuring shredded cabbage, sweet corn, and a zesty dressing, perfect as a side or topping for grilled dishes.
Ingredients
Scale
- 4 cups shredded cabbage
- 1 cup corn (fresh, grilled, or canned)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cotija cheese for topping (optional)
- 1 small jalapeño, finely diced (optional)
- 1 ripe avocado, cubed (optional)
- 1/2 cup grated carrots (optional)
- 1–2 teaspoons honey or agave (optional)
- A sprinkle of smoked paprika (optional)
- Greek yogurt or sour cream (optional)
Instructions
- Prep your produce: rinse and drain corn if canned, remove husks and slice kernels from fresh corn. Rinse and chop cilantro, and dice red onion finely. Shred cabbage thinly.
- In a large mixing bowl, combine shredded cabbage, corn, diced red onion, and chopped cilantro. Toss gently to mix.
- In a separate bowl, whisk together mayonnaise, lime juice, and chili powder until smooth. Season with salt and pepper to taste.
- Pour dressing over the vegetable mix gradually, tossing to coat the slaw evenly.
- Taste and adjust flavors as needed with lime, chili powder, or salt.
- Chill in the refrigerator for at least 20–30 minutes before serving to allow flavors to meld.
- Prior to serving, crumble Cotija cheese on top and optionally garnish with more cilantro or lime wedges.
- Serve chilled or at cool room temperature.
Notes
This coleslaw pairs well with grilled mains and can be used as a topping for tacos or sandwiches. Keep refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: coleslaw, Mexican, side dish, summer salad, vegetarian