Corn Coleslaw
This easy corn coleslaw is creamy, crunchy, zesty and spicy all at the same time- perfect for you summer BBQs and cookouts!
Ingredients
- 3 cups coleslaw mix
- 1 cup grilled corn
- 2 tablespoon mayonnaise
- 1 cup cotija cheese
- 1 jalapeno
- 1 onion sliced
- ¼ teaspoon cayenne
- 1 lime juiced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon cilantro
Instructions
- In a jar, combine mayonnaise, lime juice and all the seasonings.
- Mix well to form a creamy dressing.
- Add veggies and cilantro to a bowl.
- Add the dressing.
- Toss well to combine. Garnish with chopped cilantro and crumbled cottage cheese.
Notes
- If you're shredding the cabbage from scratch, consider using a box grater or a vegetable peeler. This will make things quicker and easier.
- For a bit of a tangy twist, you can also add some Mexican lime pickled onions into the mix instead of just using raw sliced onions.
- Allow the corn coleslaw to refrigerate for about an hour before you serve. This helps the veggies soften slightly and the flavors meld.
Nutrition
Calories: 205kcalCarbohydrates: 15gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 775mgPotassium: 236mgFiber: 3gSugar: 5gVitamin A: 364IUVitamin C: 27mgCalcium: 221mgIron: 1mg
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