Jalapeno Coleslaw
This Jalapeno Coleslaw recipe is easy to follow and simple to make. Spicy and crunchy, it's the ideal summer dish for potlucks and outdoor family gatherings. .
Servings: 4 Servings
Calories: 275kcal
Ingredients
- 1 pkg (16 oz) package slaw mix, red cabbage slaw mix, green cabbage slaw mix or broccoli slaw
- 1 can (15 oz) corn drained
- ½ cup pickled Jalapenos, sliced with juice
- ½ red pepper, diced
- ⅓ cup red onion diced optional
- ⅓ cup cilantro diced or parsley instead
- ¼ cup queso fresco or parmesan
- ¼ cup lime juice
- ¼ cup olive oil
- salt
- pepper
Options
- 1-2 carrots shredded
- ½ cup canned pineapple, drained crushed or chunks
- ½ cup mandarin oranges, drained canned or fresh, chopped
- ½ cup red grapes chopped
Instructions
- Pull out and measure the ingredients
- In a large bowl, combine the slaw, corn, Jalapenos, red pepper, onion, cilantro and queso fresco. Toss to combine.
- In a small bowl, combine the lime juice and olive oil. Pour over the slaw and toss.
- Season with salt and pepper.
- Serve.
Video
Notes
- Allow the coleslaw to chill in the refrigerator for at least an hour before serving so flavors meld and coleslaw becomes more flavorful.
- You will need to add more liquid or dressing if you're adding lots of other ingredients. Double up dressing and add a little more at a time until coated.
- Shred or slice the vegetables as thinly as possible for best texture and will absorb the dressing better.
Nutrition
Serving: 1Serving | Calories: 275kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 318mg | Potassium: 582mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3791IU | Vitamin C: 75mg | Calcium: 65mg | Iron: 2mg