Ingredients
Scale
For the Slaw Base:
- 8 cups shredded green cabbage (or a mix of green and purple cabbage for added color)
- 2 cups corn kernels (freshly boiled, grilled, canned, or thawed from frozen)
- 2 fresh jalapeños, finely minced (remove seeds and membranes for less heat)
- ½ cup sliced green onions (scallions)
- ½ cup chopped fresh cilantro (optional, but adds a burst of herbal freshness)
For the Creamy Dressing:
- ¾ cup mayonnaise (or Greek yogurt for a lighter, tangier version)
- 2 tablespoons Dijon mustard (or yellow mustard for a milder taste)
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1–2 teaspoons sugar (optional, to balance the acidity and spice)
- 1 teaspoon celery seeds (for aromatic crunch and flavor depth)
- Salt and freshly ground black pepper, to taste
Optional Protein Add-On:
- 500 g grilled chicken breast or thighs, sliced thinly
- Or 500 g grilled beef steak, sliced thinly against the grain
Preparation Steps Before Mixing:
- Wash all vegetables thoroughly and pat dry before cutting.
- If using fresh corn, cook on the cob until tender (boiling or grilling works well), then cut off the kernels.
- Handle jalapeños with care—wear gloves if you’re sensitive to chili oils.
- Prepare your chosen protein separately before adding to the slaw.
Instructions
- Prepare the Vegetable Base
- Place shredded cabbage in a large mixing bowl.
- Add corn kernels, minced jalapeños, sliced green onions, and chopped cilantro.
- Toss lightly to ensure an even mix without crushing the vegetables.
- Make the Dressing
- In a separate bowl, combine mayonnaise, mustard, lime juice, sugar, and celery seeds.
- Whisk until the mixture becomes smooth and creamy.
- Taste and season with salt and pepper, adjusting flavors as needed.
- Combine Slaw and Dressing
- Pour the dressing evenly over the vegetable mixture.
- Toss thoroughly until every strand of cabbage and every kernel of corn is coated.
- Add Protein (Optional)
- Arrange slices of chicken or beef over the slaw, or gently fold them in for a complete one-bowl meal.
- Chill Before Serving
- Cover the bowl and refrigerate for at least 30 minutes before serving.
- This resting time allows flavors to blend and the cabbage to soften slightly without losing its crunch.
Notes
- Balance the Heat – Removing jalapeño seeds and membranes makes the slaw milder while keeping flavor.
- Use Grilled Corn for More Flavor – Adds smoky sweetness that pairs beautifully with the dressing.
- Keep Crunch Intact – Mix the dressing in just before serving if you’re making it ahead.
- Protein Flexibility – While chicken and beef work well, you can try shrimp or tofu for variety.
- Dressing Swap – Replace half the mayonnaise with sour cream for a tangier profile.
- Citrus Options – Lemon juice works as a substitute for lime juice.
- Make Ahead – Store vegetables and dressing separately until ready to combine.
- Storage – Refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes