Ingredients:
4 cups shredded cabbage (green or purple)
1 cup shredded carrots
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lime juice (about 2 limes)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 cup crumbled Cotija cheese (plus more for garnish)
2 cups roasted corn kernels (fresh, frozen, or canned)
Instructions:
Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and chopped red onion.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until smooth. Stir in the crumbled Cotija cheese and roasted corn kernels, mixing well to combine.
Assemble the Coleslaw: Pour the dressing over the cabbage mixture. Toss well until the vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
Serve: Garnish with extra crumbled Cotija cheese and a sprinkle of chili powder or cilantro if desired. Serve the coleslaw chilled or at room temperature.
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 6-8
0 Comments