Corn & Tomato Coleslaw Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, corn kernels, diced tomatoes, and chopped cilantro.
• STEP 2.In a separate bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 30 minutes before serving.

Cooking Tips

• For extra crunch, you can add some toasted sunflower seeds or chopped almonds to the coleslaw.
• If you prefer a spicier coleslaw, you can add some diced jalapenos or a pinch of cayenne pepper to the dressing.
• This coleslaw can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a good toss before serving.

Storage and Serving

• Serve the corn and tomato coleslaw as a side dish with grilled meats or sandwiches.
• It pairs well with barbecue ribs, pulled pork, or grilled chicken.
• Garnish with additional cilantro leaves before serving for an extra pop of freshness.