Description
This jalapeño coleslaw is a fresh and zesty twist on classic slaw, combining crunchy cabbage mix, sweet corn, tangy lime juice, and a kick of heat from pickled jalapeños. Topped with queso fresco and fresh cilantro, it’s the perfect side dish for tacos, BBQ, or grilled meats.
Ingredients
Units
Scale
- 1 package (16 oz) slaw mix (red cabbage slaw mix, green cabbage slaw mix, or broccoli slaw)
- 1 can (15 oz) corn, drained
- 1/2 cup pickled jalapeños, sliced with juice
- 1/2 red pepper, diced
- 1/3 cup red onion, diced (optional)
- 1/3 cup cilantro, diced (or parsley instead)
- 1/4 cup queso fresco or parmesan
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- In a large bowl, combine the slaw mix, drained corn, diced red pepper, red onion (if using), cilantro, and pickled jalapeños with a little of their juice.
- In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the slaw mixture and toss well to coat evenly.
- Sprinkle queso fresco (or parmesan) on top and toss lightly.
- Chill for 30 minutes before serving to allow flavors to meld, or serve immediately for a crunchier texture.
Notes
- For extra heat, add more pickled jalapeños or a dash of hot sauce.
- This slaw pairs perfectly with tacos, grilled chicken, or BBQ.
- Use parsley instead of cilantro if preferred.
- Make ahead of time and refrigerate, but add cheese just before serving for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg