Description
This Jalapeno Corn Coleslaw is a vibrant and flavorful side dish featuring fresh, crisp vegetables, sweet corn, and crispy smoky turkey bacon tossed in a bright and tangy natural dressing. Perfectly balanced with a spicy kick and creamy texture, it is ideal for barbecues, picnics, or quick dinners.
Ingredients
Scale
Vegetables
- 1 cup green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 cup carrots, finely shredded
- 2 fresh jalapenos, finely diced (seeds removed for milder heat)
- 1 cup sweet corn kernels, drained
- 1/4 cup fresh cilantro, chopped
Protein
- 4 slices turkey bacon (cooked until crispy and crumbled)
Dressing
- 1/2 cup plant-based mayonnaise (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon maple syrup (natural)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Vegetables: Finely shred the green and purple cabbage and carrots. Dice the jalapenos finely, adjusting quantity to preferred spice level, and drain the sweet corn kernels thoroughly to avoid excess moisture.
- Cook the Turkey Bacon: In a hot skillet, cook turkey bacon slices until crispy but tender. Place cooked bacon on paper towels to absorb grease and crumble into small pieces once cool.
- Mix the Dressing: In a medium bowl, whisk together plant-based mayonnaise, apple cider vinegar, vegetarian Worcestershire sauce, Dijon mustard, maple syrup, salt, and black pepper until smooth and well combined with a balanced sweet and tangy flavor.
- Combine Everything: Gently toss the shredded vegetables, corn, crumbled turkey bacon, and chopped fresh cilantro with the dressing until everything is evenly coated.
- Chill and Serve: Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and vegetables to soften slightly while maintaining their crunch. Serve chilled or at room temperature.
Notes
- Lightly toast jalapenos in a dry pan to reduce raw sharpness while keeping heat.
- Salt shredded cabbage and carrots briefly, then squeeze out excess water to prevent sogginess.
- For even crispiness without extra grease, cook turkey bacon in the oven on a rack.
- Add 1 teaspoon smoked paprika to dressing for enhanced smoky flavor.
- Adjust the amount of jalapeno or mustard in dressing to customize heat level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Jalapeno Corn Coleslaw, spicy coleslaw, smoky bacon salad, summer side dish, tangy dressing
