This 6-ingredient Mexican Coleslaw is refreshing, flavorful and perfect for summer! Fresh sweet corn makes this slaw stand out from all the others while cilantro, jalapeño and lime take the flavor up a notch.
- 3 ears sweet corn, shucked
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 3 cups thinly sliced green cabbage
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons minced jalapeño
- Salt and pepper
Preheat grill, or grill pan, to medium-high heat.
Grill corn, covered, until charred, about 10 minutes.
Transfer corn to a cutting board and let cool slightly. Once corn is cool enough to handle, cut kernels from cobs.
In a large bowl, whisk together lime juice, oil, and honey; season with salt and pepper.
Add corn kernels, cabbage, onion, cilantro, and jalapeño to bowl with vinaigrette and toss to coat evenly; season with salt and pepper to taste.
Make it vegan:
Use maple syrup instead of honey
Keep slaw in an airtight container in the refrigerator for up to 3 days.
- Serving Size: ½ cups
- Calories: 89
- Sugar: 3g
- Sodium: 13mg
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg