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This image shows a colorful bowl of Mexican street slaw made with shredded cabbage, charred corn, jalapeños, and a tangy lime dressing. The slaw is garnished with fresh cilantro and crumbled feta cheese, perfect for serving as a fresh and zesty side dish.

Mexican Street Slaw

Mexican street slaw is a vibrant, crunchy mix of shredded cabbage, charred corn, and zesty jalapeños, tossed in a tangy lime dressing. Perfect as a side or topping, it adds a fresh, flavorful kick to any meal.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Salad
Cuisine Mexican
Servings 4 people
Calories 224 kcal

Equipment

  • Mandoline Slicer
  • Sharp Knife
  • Whisk
  • Mixing bowl

Ingredients
  

Slaw

  • 1 small diced jalapeno
  • 4 shredded red cabbage
  • 1 tbsp olive oil
  • ¼ cup chopped fresh cilantro
  • ½ cup feta cheese
  • 1 julienned, green bell pepper
  • 6 sliced green onions
  • 2 cups corn

Dressing

  • 1 tsp smoked paprika
  • ½ tsp pepper
  • ½ tsp salt
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp cumin
  • 2 tbsp lime juice
  • 1 tsp chili powder

Instructions
 

  • Warm the olive oil in a skillet over medium-high heat.
  • Add the corn and jalapeños, cooking until they start to char, about 5-7 minutes.
    This image shows corn and sliced jalapeños being charred in a hot skillet with olive oil. The vegetables have a slightly blackened, smoky look, giving them a deep flavor for the Mexican street slaw.
  • In a small bowl, whisk together the dressing ingredients.
    his image shows a small mixing bowl with a creamy lime dressing being whisked together. The dressing is smooth and filled with spices, ready to be poured over the slaw ingredients.
  • In a large bowl, combine all the slaw ingredients.
    This image shows a large bowl with shredded cabbage, charred corn, jalapeños, and green bell peppers being mixed together. The slaw is colorful and ready to be coated with the zesty lime dressing, combining fresh ingredients with bold flavors.
  • Pour in the charred corn mixture and dressing, then toss everything together until well coated.
    This image shows a serving of Mexican street slaw in a white dish, topped with fresh cilantro and crumbled feta cheese. The vibrant slaw is ready to be enjoyed as a side dish, adding a refreshing and tangy flavor to any meal.

Notes

  • The recipe time assumes you're using pre-shredded cabbage. Store any leftovers in an airtight container, and they’ll keep in the fridge for 3-5 days.
  • Thanks to the sturdy nature of cabbage, this salad stays crisp and can be enjoyed as leftovers without becoming soggy.