Description
A crunchy and colorful coleslaw that combines green cabbage, carrots, corn, and minced jalapeños for a refreshing side dish perfect for summer barbecues.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 jalapeños, minced (seeds removed for less heat)
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrots, corn, and minced jalapeños.
- In another bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss to coat.
- Adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra crunch, consider adding bell peppers or nuts, and use Greek yogurt for a healthier dressing option.
