Ingredients
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8 cups shredded Napa or green cabbage
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3 ears fresh corn (about 2 cups worth)
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1/2 large jalapeno, minced (about 1/4 cups worth)
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1/2 bunch fresh cilantro, chopped small (about 1/2 cups worth)
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2 green onions, sliced thin (about 1/4 cups worth)
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3/4 cup mayonnaise
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3 tablespoons sugar
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2 tablespoons Dijon mustard
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2 tablespoons fresh lime juice
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1 teaspoon celery seeds
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1/2 teaspoon kosher salt
Instructions
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Shred the Napa or green cabbage into thin strips and place in a large mixing bowl.
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Cut the kernels off three ears of fresh corn. Add them to the bowl with the cabbage.
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Mince half a large jalapeno into very small pieces. Chop the cilantro finely and slice the green onions thin. Add these to the bowl.
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In a separate bowl or large measuring cup, whisk together mayonnaise, sugar, Dijon mustard, fresh lime juice, celery seeds, and kosher salt. Continue whisking until the mixture is smooth and well blended.
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Pour the dressing over the cabbage, corn, jalapeno, cilantro, and green onions.
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Toss the mixture well with two large spoons until the vegetables are fully coated.
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Serve immediately for maximum crunch or chill for 20–30 minutes to allow the flavors to meld.
Notes
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For less heat, remove the seeds from the jalapeno before mincing.
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If fresh corn is unavailable, you can substitute frozen (thawed) or canned (drained) corn.
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For a lighter version, swap half the mayonnaise with Greek yogurt.
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This coleslaw tastes best when served the same day.
- Prep Time: 10 minutes