This crunchy slaw with jalapeños delivers a delightful kick that elevates traditional coleslaw to a whole new level. Freshly harvested corn adds sweetness and texture, while zesty dressing and spices create a tantalizing balance.
Ingredients
Scale:
4 ears of sweet corn, husked and kernels removed (or 4 cups of frozen corn, thawed)
1 red bell pepper, finely diced
1 cup shredded carrots
1 jalapeño, seeded and minced (adjust to taste for heat)
1/2 red onion, finely chopped
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon lime juice
1 tablespoon agave syrup or honey (for a vegan option, use agave)
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
1 avocado, diced (optional, for garnish)
Instructions
In a large mixing bowl, combine the corn kernels, red bell pepper, shredded carrots, jalapeño, and red onion. Toss gently to mix the vegetables evenly.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, lime juice, agave syrup, chili powder, salt, and pepper. This dressing will give your slaw a zesty, tangy flavor.
Pour the dressing over the corn mixture. Stir well until all the ingredients are thoroughly coated. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
Let the slaw sit for at least 15 minutes before serving. This resting time allows the flavors to meld and the corn to soak up the delicious dressing.
Just before serving, sprinkle with fresh cilantro and diced avocado if using. Toss once more to distribute the garnishes evenly.
