Easy Mexican Coleslaw With Corn Recipes

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EASY MEXICAN COLESLAW WITH CORN



Easy Mexican Coleslaw with Corn image

This Mexican Coleslaw is incredibly easy to make, yet deliciously crisp & packed with flavor! This crowd pleasing slaw is healthy (no mayo! no sugar!), super versatile & totally customizable! Perfect for weeknight dinners, taco nights, picnics, BBQs & more! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Salad     Side Dish

Time 17m

Number Of Ingredients 16

6 TBS Neutral Oil (- vegetable or canola - DIVIDED)
3 Ears Corn (- shucked & kernels cut off cob (about 2 ½ cups kernels))
2 large Jalapenos (- stemmed, seeded & diced)
4 cups Shredded Green Cabbage ((16 ounces shredded coleslaw mix or ½ medium head))
1 large Carrot (- shredded or peeled into ribbons)
1 medium Red Bell Peppers (- stemmed, cored & finely sliced or diced)
½ small Red Onion (- finely sliced)
4 medium Green Onions (- thinly sliced)
1/3 Cup Fresh Cilantro (- packed & finely chopped, or more to taste)
2 ½ TBS EACH: Fresh Orange Juice & Fresh Lime Juice
2 tsp Apple Cider Vinegar
1 tsp EACH: Ground Cumin & Smoked Paprika
½ tsp Chili Powder
¼ tsp Mexican Oregano ((OPTIONAL))
1-2 TBS Honey or Agave (- to taste (or Granulated Sugar))
Kosher Salt & Pepper (- to taste)

Steps:

  • Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
  • Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
  • Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
  • Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
  • Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

Nutrition Facts : Calories 89 kcal, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 14 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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