Finely chop about 4 cups of cabbage. If using fresh corn, cook it in boiling water for 3-5 minutes until tender, then cool and slice off the kernels. Prepare ½ cup of pickled jalapeños and set aside.

In a medium mixing bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of vinegar, and a sprinkle of salt and pepper until smooth and creamy. Stir in a teaspoon of sugar if desired.

In a large mixing bowl, combine the chopped cabbage, sweet corn, pickled jalapeños, and fresh herbs. Drizzle the dressing over the mixture and toss gently until all ingredients are coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Scoop the coleslaw into a serving dish and garnish with additional fresh herbs before serving.