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Zesty Corn Coleslaw with Cilantro Lime Dressing

A close-up view of creamy zesty corn coleslaw featuring shredded cabbage, bright yellow corn kernels, and shredded carrots.
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Make this vibrant and crunchy zesty corn coleslaw. The bright cilantro lime dressing makes this the perfect summer side dish for any BBQ.

Ingredients

Scale
  • 1 medium head green cabbage, thinly shredded
  • 2 large carrots, shredded
  • 1 cup frozen or canned sweet corn kernels, thawed and drained
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the shredded cabbage, shredded carrots, corn kernels, chopped cilantro, and minced jalapeño if you are using it. Set aside.
  2. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, cumin, salt, and pepper until the dressing is smooth. This creates your tangy cabbage salad dressing.
  3. Pour the dressing over the vegetable mixture. Toss everything together until the vegetables are evenly coated.
  4. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This makes it a great make ahead picnic salad.
  5. Taste and adjust seasoning if needed before serving as a perfect grilled food pairing.

Notes

  • For a less creamy slaw, substitute half of the mayonnaise with plain Greek yogurt for a lighter dressing.
  • If you prefer a chipotle corn slaw alternative, add 1/2 teaspoon of chipotle powder to the dressing mixture.
  • This recipe yields a bright flavored coleslaw that keeps well in the refrigerator for up to three days.

Nutrition

Find it online: https://cravybite.link/zesty-corn-coleslaw-recipe/