Mexican Coleslaw Recipe
Description
This 9-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.
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Ingredients
- 3 ears sweet corn, shucked
- 3 tablespoons fresh lime juice
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon distilled white vinegar
- 2 teaspoons honey, or sugar
- 1 ½ teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 medium head green cabbage, shredded (about 10 cups)
- 1 cup thinly sliced red onion
- ¾ cup chopped cilantro
- 1 jalapeño, minced
Instructions
- Preheat grill, grill pan, or cast-iron skillet to medium-high heat.
- Grill corn, covered, until charred, about 10 minutes.
- Transfer corn to a cutting board and let cool slightly.
- Meanwhile, in a large bowl, whisk together lime juice, oil, vinegar, honey, coriander, salt and a few turns of black pepper for the vinaigrette.
- Cut corn kernels from cob and add to bowl with vinaigrette. Add shredded cabbage, onion, cilantro and jalapeno and toss until thoroughly combined; season with additional salt and pepper to taste.
Equipment
Notes
Make it vegan:Use maple syrup or sugar instead of honey
Storage: Keep slaw in an airtight container in the refrigerator for up to 5 days.
Shredding cabbage: To shred cabbage, cut the head of cabbage in half from top to bottom using a sharp chef's knife. Slice the halves in half lengthwise to create four wedges.
Lay a wedge on it's side, flat against the cutting board, and slice across the "grain" or layers of cabbage leaves into thin strands. (Cut across the width of the wedge, not along the length of the wedge.)
Nutrition
Calories: 89kcalCarbohydrates: 13gProtein: 2gFat: 4gSodium: 13mgFiber: 2gSugar: 3g
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