Tangy Coleslaw

December 13, 2017

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Tangy Coleslaw

  • Author: kelsey nixon
  • Yield: 6-8 servings 1x


  • 3 ears fresh corn, shucked (2 cups kernels)
  • 1/4 cup fresh cilantro, chopped
  • 2 large carrots, shredded or grated (2 cups)
  • 1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
  • 1 red bell pepper, thinly sliced (1/2 cup)
  • 1/2 head red cabbage, shredded (about 2 cups)
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 1/4 head green cabbage, shredded (about 2 cups)
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • Juice of 3 limes (1/4 cup)
  • Kosher salt and cracked black pepper


Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl.

Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper.

Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

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