Mexican Style Corn Slaw
Quick & easy Mexican Corn Slaw recipe! Crunchy red cabbage, sweetcorn, red onion & pepper in a zesty lime dressing. Perfect for BBQs & Mexican feasts. Ready in minutes, just chill & serve!
preparation: 10 minutes
making: 5 minutes
total: 15 minutes
servings: up to 6 portions
nutrition: 126 calories per serving
cuisine: British
Ingredients
- 1 can of sweetcorn, 285g drained
- ¼ red cabbage
- ½ red onion
- ½ red pepper
- a handful of fresh coriander
- a pinch of black cumin seeds
For Dressing
- 4 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ lime for juice
- a pinch of salt
- a pinch of black pepper
- a pinch of smoked paprika
- a pinch of ground cumin
- a pinch of chilli flakes
Method
Start by washing and cleaning all the vegetables thoroughly.
Open the tin of sweetcorn and drain the liquid.
Take a sharp knife and thinly shred the red cabbage.
Peel and dice the onion.
Chop the red pepper.
Finally, chop up a handful of fresh coriander.
It’s worth bearing in mind that when you shred red cabbage, it’s recommended to wear gloves to avoid staining your hands.
To make the dressing, combine the mayonnaise, Dijon mustard, honey and lime juice.
Add the seasonings: salt, black pepper, smoked paprika, cumin and chilli flakes.
Mix all together and set aside.
Put all the vegetables into a bowl and mix them with a spoon.
Once mixed, pour the dressing over the top.
Toss everything together, then sprinkle with the black cumin seeds.
Chill for at least 1 hour and stir before serving.
Enjoy!
