Mexican Coleslaw

This easy Mexican Coleslaw recipe is incredibly simple to make, yet deliciously crisp and full of fresh flavors! Featuring cabbage, corn, carrots, peppers, red onions and a silky Mexican vinaigrette (no mayo in sight!), this crowd pleasing cole slaw is healthy, super versatile and totally customizable. It’s perfect for weeknight dinners, taco nights, picnics, potlucks, barbecues and more!

• 6 TBS Neutral Oil - vegetable or canola - DIVIDED
• 3 Ears Corn – shucked & kernels cut off cob (about 2 ½ cups kernels)
• 2 large Jalapenos – stemmed, seeded & diced
• 4 cups Shredded Green Cabbage (16 ounces shredded coleslaw mix or ½ medium head)
• 1 large Carrot – shredded or peeled into ribbons
• 1 medium Red Bell Peppers – stemmed, cored & finely sliced or diced
• ½ small Red Onion – finely sliced
• 4 medium Green Onions – thinly sliced
• 1/3 Cup Fresh Cilantro – packed & finely chopped, or more to taste
• Optional Mix-Ins: Crumbled Fresco or Feta Cheese, Diced Avocado, Thinly Sliced Jicama, Pepitas, Cooked Black Beans - to taste

• 2 ½ TBS EACH: Fresh Orange Juice & Fresh Lime Juice
• 2 tsp Apple Cider Vinegar
• 1 tsp EACH: Ground Cumin & Smoked Paprika
• ½ tsp Chili Powder
• ¼ tsp Mexican Oregano (OPTIONAL)
• 1-2 TBS Honey or Agave – to taste (or Granulated Sugar)
• Kosher Salt & Pepper – to taste