1-Start by combining the fresh ingredients in a large bowl to build the base of this spicy salad. This recipe’s simplicity means it’s ready in about 10 minutes, making it ideal for last-minute sides at family dinners or picnics.

2-First, gather and prepare all your ingredients: shred the 8 cups of Napa or green cabbage, remove kernels from the 3 ears of fresh corn (about 2 cups), mince 1/2 large jalapeno (around 1/4 cup), chop 1/2 bunch of fresh cilantro small (about 1/2 cup), and thinly slice 2 green onions (about 1/4 cup). In a large mixing bowl, combine the cabbage, corn, jalapeno, cilantro, and onions to create a vibrant mixture. This step ensures the vegetables blend well before adding the dressing.

3-Next, whisk together the dressing in a smaller bowl: mix 3/4 cup mayonnaise, 3 tablespoons sugar, 2 tablespoons Dijon mustard, 2 tablespoons fresh lime juice, 1 teaspoon celery seeds, and 1/2 teaspoon kosher salt until smooth. Pour this creamy dressing over the cabbage mixture and toss everything thoroughly to coat. Remember, tips like using raw corn make this process even easier, and you can adjust the jalapeno for heat or modify sugar for sweetness.

4-Once mixed, the coleslaw can be served immediately for a fresh, crunchy texture. For best results, let it chill in the fridge for a bit to let flavors meld, as mentioned in our earlier tips. This dish not only serves 6 but also pairs wonderfully with grilled salmon or as a dip, adding a spicy kick to your meal. If you’re new to recipes like this, exploring our quick salad recipes can provide more inspiration.