Description
This vibrant and crunchy Spicy Corn Slaw features fresh corn, crisp green cabbage, and red bell pepper combined with smoky turkey bacon and jalapeño for a moderate kick. Tossed in a tangy apple cider vinegar and plant-based mayonnaise dressing, this slaw is perfect as a side, topping, or light meal. Ready in under 30 minutes, it offers a balanced flavor explosion with smoky, tangy, and spicy notes that brighten any table.
Ingredients
Scale
Vegetables and Protein
- 2 cups fresh corn kernels (about 2 ears of corn)
- 3 cups finely shredded green cabbage
- 1 medium red bell pepper, thinly sliced
- 3 smoked turkey bacon strips, cooked and chopped
- 1 jalapeño pepper, thinly sliced (seeds removed for milder heat)
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup plant-based mayonnaise (plant-based)
- 1 tablespoon honey (natural)
- 1/2 teaspoon garlic powder (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Smoked Turkey Bacon: Heat a skillet over medium heat. Cook the smoked turkey bacon strips until crispy and fragrant, about 4 to 5 minutes per side. Transfer the cooked bacon to a paper-towel-lined plate to drain excess oil, then chop into bite-sized pieces.
- Prepare Fresh Vegetables: While the bacon cooks, shuck the corn and carefully slice the kernels off the cob using a sharp knife. Finely shred the green cabbage and thinly slice the red bell pepper and jalapeño, removing seeds if a milder spice is desired.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), plant-based mayonnaise, honey (natural), garlic powder (natural), vegetarian Worcestershire sauce (natural), salt, and black pepper until smooth and well combined.
- Combine and Toss: In a large mixing bowl, combine the fresh corn kernels, shredded cabbage, red bell pepper, jalapeño slices, and chopped smoked turkey bacon. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Chill and Serve: Cover the bowl and refrigerate the slaw for at least 20 minutes to allow the flavors to meld. Serve cold or at room temperature for a bright and refreshing dish.
Notes
- Use fresh corn when in season for the sweetest, crunchiest results.
- Adjust the heat by removing jalapeño seeds or swapping for milder peppers like serrano or eliminating altogether.
- Add dressing just before serving if preparing the slaw early to keep it crisp.
- Whisk the dressing thoroughly to ensure a smooth, lump-free coating.
- Allow the slaw to chill to enhance and intensify flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: spicy corn slaw, crunchy salad, smoky turkey bacon slaw, plant-based mayonnaise slaw, quick slaw recipe, tangy corn salad
