Description
A vibrant and crunchy Mexican Corn Slaw that brings a fiesta of flavors to your table, perfect for summer BBQs and gatherings.
Ingredients
Scale
- 4 cups shredded cabbage
- 1 cup corn
- 1/2 cup diced red onion
- 1/2 cup diced bell peppers
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded cabbage, corn, diced red onion, bell peppers, and fresh cilantro. Toss the ingredients gently, allowing the crunch to mingle.
- In a smaller bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper. Continue whisking until the dressing is smooth and creamy.
- Pour the dressing over the cabbage mixture. Toss gently but thoroughly, ensuring that the vibrant salad becomes evenly coated in the creamy dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes. Letting it sit allows the flavors to meld beautifully.
- Serve the slaw chilled, and watch as it becomes the star of your next BBQ, picnic, or potluck.
Notes
Make-Ahead Tips: This slaw can be made up to a day in advance. The flavors will deepen as it chills, but the cabbage may soften a bit. Substitute mayo with vegan mayo for a plant-based option.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg