Mexican Coleslaw with Roasted Corn, Tomatoes, and Jalapeño (Print version)
A vibrant Mexican coleslaw loaded with roasted corn, fresh tomatoes, and jalapeño, tossed in a zesty lime-cumin dressing and ready in 25 minutes.
# Ingredients:
For the slaw
01 -
4 cups shredded green cabbage (about 1/2 small head)
02 -
1 1/2 cups shredded red cabbage
03 -
1 1/2 cups cherry tomatoes, halved
04 -
2 ears fresh corn, kernels cut off (about 1 1/2 cups), or 1 1/2 cups frozen corn kernels, thawed and patted dry
05 -
2 jalapeños, seeded and finely diced
06 -
1/3 cup red onion, thinly sliced
07 -
1/2 cup fresh cilantro leaves, roughly chopped
08 -
1/2 cup crumbled cotija cheese (optional)
For the lime-cumin dressing
09 -
3 tablespoons fresh lime juice (about 2 limes)
10 -
2 tablespoons olive oil
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon chili powder
13 -
1 small garlic clove, minced
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat a dry cast iron skillet over high heat. Add the corn kernels in a single layer and leave them untouched for 2 minutes. Stir and continue cooking until charred spots appear all over, 6 to 8 minutes total. Spread on a plate to cool.
02 -
Use a sharp knife or mandoline to shred both the green and red cabbage into thin, even strips about 1/8-inch thick. Even shreds absorb the dressing better and make the slaw much easier to eat.
03 -
Halve the cherry tomatoes. Remove the seeds and white membrane from the jalapeños, then dice finely. Slice the red onion as thin as possible. Roughly chop the cilantro.
04 -
Whisk the lime juice, olive oil, ground cumin, chili powder, minced garlic, salt, and pepper in a small bowl until combined and slightly emulsified.
05 -
Combine cabbage, cooled roasted corn, cherry tomatoes, jalapeño, red onion, and cilantro in a large bowl. Pour two-thirds of the dressing over and toss well. Let sit for 10 to 15 minutes. Add the remaining dressing, taste for salt and lime, toss again, and serve. Top with cotija cheese if using.
# Good to know:
01 -
Best served at room temperature or lightly chilled.
02 -
Flavor improves after 30 minutes as the cabbage absorbs the lime dressing.