Description
A crunchy and vibrant Mexican-inspired cabbage slaw loaded with charred corn, jalapeños, fresh cilantro, and a creamy lime dressing.
Ingrédients
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- 4 cups green cabbage (shredded)
- 2 cups red cabbage (shredded)
- 1 1/2 cups corn kernels
- 2 medium jalapeños (seeded and minced)
- 1/3 cup red onion (finely diced)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 3 tbsp fresh lime juice
- 1 clove garlic (minced)
- 1/2 tsp ground cumin
- 1/2 cup fresh cilantro (chopped)
- Salt to taste
Préparation
- Heat a dry skillet over high heat and add the corn kernels.
- Cook the corn undisturbed for 2 to 3 minutes until charred and blistered.
- Remove the corn from the heat and let it cool.
- Whisk together mayonnaise, sour cream, lime juice, garlic, cumin, and salt in a large bowl.
- Add green cabbage, red cabbage, charred corn, jalapeños, red onion, and cilantro to the bowl.
- Toss everything together until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Letting the slaw chill before serving helps soften the cabbage slightly while keeping the perfect crunchy texture.
- Temps de préparation: 15 minutes
- Temps de cuisson: 5 minutes
- Catégorie: Salad
- Méthode: No Cook
- Cuisine: Mexican
Valeurs nutritionnelles
- Taille d’une portion: 1 bowl
- Calories: 210
- Sucres: 6g
- Sodium: 280mg
- Matières grasses: 15g
- Acides gras saturés: 3g
- Acides gras insaturés: 10g
- Acides gras trans: 0g
- Glucides: 16g
- Fibres: 4g
- Protéines: 3g
- Cholestérol: 15mg