Description
A vibrant dish bursting with warmth and zest, combining fresh corn, spicy jalapenos, and creamy dressing for a delightful summer side.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup corn kernels (fresh or frozen)
- 1-2 jalapenos, finely chopped
- 1 cup carrots, shredded
- ½ cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional)
Instructions
- Prepare the cabbage by shredding it into thin strips.
- Combine the shredded cabbage, corn kernels, chopped jalapenos, shredded carrots, and red onion in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, black pepper, and chili powder until smooth.
- Pour the dressing over the vegetable mixture.
- Toss the salad gently until all ingredients are well coated with the dressing.
- Adjust seasoning as needed; you can add more salt or jalapenos if you like it spicier.
- Chill the coleslaw in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve cold, garnished with extra jalapenos or cilantro if desired.
Notes
For those with diabetes, consider using sugar substitutes like Stevia or Monk Fruit. Avoid honey or maple syrup as they contain natural sugars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg