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–+ servings
Jalapeno Corn Coleslaw

Jalapeno Corn Coleslaw: A Spicy Kick for Your Summer BBQ

Jalapeno Corn Coleslaw offers a vibrant mix of flavors, perfect for summer BBQs or holiday tables.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 4 cups shredded cabbage pre-shredded mix saves time
  • 1 cup sweet corn fresh, canned, or frozen
  • ½ cup pickled jalapeños chopped
For the Dressing
  • ½ cup mayonnaise or dairy-free mayo for vegan option
  • 2 tablespoons vinegar apple cider or white vinegar for varying tanginess
For Garnishing
  • 1 bunch fresh herbs e.g., cilantro, parsley, or green onions

Equipment

  • mixing bowl
  • whisk
  • spoon
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shredded cabbage, sweet corn, and chopped pickled jalapeños.
  2. In a small bowl, whisk together the mayonnaise and vinegar until smooth and creamy.
  3. Pour the dressing over the cabbage mixture and toss gently until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  5. Before serving, stir the coleslaw gently and transfer to a chilled serving bowl.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Allow the coleslaw to marinate in the fridge for a few hours or overnight for better flavor.

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