Mexican Street Corn Coleslaw

In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, drained corn, diced jalapeño, and sliced green onions.

Make the Dressing
In a separate small bowl, whisk together the mayonnaise and fresh lime juice until smooth.

Combine
Pour the dressing over the cabbage mixture and toss to coat all the ingredients evenly.

Garnish
Stir in the chopped parsley or cilantro for added freshness and color.

Serve
Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve as a refreshing side dish.

Serving and Storage Tips