This tangy coleslaw screams ‘fresh’. It’s full of all sorts of great fresh things. Corn. Bell pepper. Onion. Cabbage. The dressing is a slightly sweet, tangy mix that really accentuates the freshness in every bite. Best made with fresh corn, this slaw can be made with canned or frozen, too.
Coleslaw with a Kick
This tangy coleslaw does contain a little bit of jalapeno. Not that much that you’ll find it hot. But, if that scares you, you can leave it out or substitute a poblano pepper instead. I found that the sweetness in the dressing tamed the jalapeno to the point where I didn’t find it to be spicy, just enjoyable/
If you decide to use canned corn, just drain well. For frozen, just thaw. You can roast them by spreading the kernels out onto a sheet pan and placing under the broiler, stirring often, until lightly charred.
Also try my spicy Buffalo wing coleslaw!
Tangy Coleslaw
Equipment
Ingredients
- 3 ear corn shucked
- 14 ounces coleslaw mix
- ¼ cup cilantro chopped
- 1 medium jalapeno seeded and minced
- 1 medium red bell pepper sliced thin
- ½ medium red onion sliced thin
- ¼ cup vegetable oil
- ¼ cup red wine vinegar
- 2 tablespoons honey
- 3 limes juiced
- Kosher salt to taste
- ground black pepper to taste
Instructions
- Begin by roasting the corn. You can do this under your broiler or on your grill. Just lightly char the corn on all sides, cooking until just done.
- Let the corn cool slightly before cutting off all of the kernels.
- Combine the corn, coleslaw mix, cilantro, jalapeno and onion in a large bowl.
- Whisk together the vegetable oil, red wine vinegar, honey and lime juice in a small bowl and pour over the slaw mix. Stir to combine.
- Season with salt and pepper, to taste.
Notes
Nutrition
Nutritional values are approximate.
