Coleslaw with jalapeno and corn

6 AS A SIDE DISH servings Prep: 20 mins
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Chillies, corn and fresh coriander add a Mexican twist to this coleslaw.

By DRUM July 17 2019
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Ingredients (13)

½ cabbage — red, shredded
½ cabbage — shredded
1 red onion — thinly sliced
fresh coriander — handful, chopped
410 g canned corn kernels — drained
jalapeño chillies — chopped
60 ml mayonnaise
125 ml yoghurt — double cream
lemon — zest and juice
2,5 ml cumin — ground
5 ml sugar — optional
baby red cabbage — leaves separated
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Put all the ingredients in a mixing bowl and mix lightly.


Mix the mayonnaise, yoghurt,lemon juice, zest, cumin and sugar (if using) well and season with salt.

Pour over the coleslaw and mix well.


Serve in the cabbage leaves, if using.

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