Quick & Easy Homemade Red Cabbage Coleslaw with Sweet Corn

This homemade red cabbage coleslaw recipe should be a part of your kitchen arsenal, because it will brighten up any meal. Pair it with just about anything, from tacos, to pulled pork, to fish, to veggie bowls! The slaw is quick and easy to make, and it has the BEST flavor, thanks to a few secret ingredients. [Don’t miss my VIDEO below!]

Red cabbage coleslaw

This vibrant and healthy red cabbage slaw has been a staple in my kitchen for as long as I can remember. In fact, I feature versions of it in all of my books! The sweet corn balances the bitterness of the cabbage, taking this easy slaw to new heights. You can use fresh corn straight off the cob, leftover cooked corn OR defrosted frozen corn.

Red cabbage slaw for tacos 

In my books I feature the red slaw with grilled skirt steak bowls (in Build-a-Bowl) and slow cooker pulled pork sandwiches (in Fresh Flavors for the Slow Cooker). But we also love to pile it on (or alongside) tacos, such as these carnitas and these chipotle chicken tacos, and we eat it with ribs, sloppy joes, burgers, tacos, grain bowls and more!

Red cabbage slaw recipe

This is an easy, one-bowl coleslaw. Thinly sliced red cabbage gets tossed with sweet corn (again, you can use fresh, cooked or frozen corn, making this a year-round dish), along with scallions, cilantro and a 2 ingredient dressing (you can also make this slaw your own - check out the ingredient swaps below!).  

Healthy red cabbage coleslaw

The dressing is made with just 2 tablespoons of mayonnaise and 1 tablespoon of fresh lime juice, which brightens everything up. No oil is necessary! The dressing lightly coats the slaw without weighing it down.

Vegan coleslaw

You can easily make this a vegan coleslaw by using a vegan mayonnaise (such as Sir Kensignton's Vegan Mayo or Vegenaise). 

How do you make coleslaw from scratch?

1. Whisk mayonnaise, lime juice, salt and pepper in the bottom of a large bowl until smooth. 
2. Add shredded red cabbage, sweet corn, scallions and cilantro. Toss to coat, and season with more salt and pepper to taste.

FAQ

Ingredients swaps for this recipe:

• Use green cabbage in place of red cabbage.
• Swap out the corn for shredded carrots. 
• Add a grated garlic clove to the dressing. 
• Add spices, such as cumin and/or chile powder to the dressing. 
• Add chopped jalapeño for heat.

What to serve with red cabbage slaw?

• Slow Cooker Carnitas
• Healthy Sloppy Joes
• Easy Smoked Ribs
• Chipotle Chicken Tacos
• Easy Enchiladas
• Steak Burrito Bowls
• Pulled Pork
• Find more recipes to pair with the slaw in my books: Build-a-Bowl and Fresh Flavors for the Slow Cooker!

Other easy side dishes you might like:

• Best Ever Grits
• Cheesy Oven French Fries
• Instant Pot Pinto Beans
• Roasted Cabbage Wedges
• Roasted Acorn Squash with Brown Butter Vinaigrette

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Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option)

This is the ultimate red cabbage coleslaw, and it’s a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you’ll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: American

Keyword: red cabbage coleslaw, red cabbage coleslaw recipe, red cabbage slaw recipe

Servings: 4 -6 people

Author: Nicki Sizemore

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper
• ¼ medium head red cabbage, very thinly sliced
• 1 cup fresh or frozen sweet corn kernels, defrosted if frozen
• 1 scallion, thinly sliced
• ¼ cup coarsely chopped fresh cilantro

Instructions

• In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
• Toss everything together to coat in the dressing. Season with salt and pepper to taste.

Notes

Do Ahead: The slaw can be refrigerated for up to 1 day.

Notes: This recipe is adapted from my books, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019), Build-a-Bowl (Storey Publishing, 2018), and The Food Processor Family Cookbook (Sonoma Press 2016).

Ingredient Swaps:

• Use green cabbage in place of red cabbage.
• Swap out the corn for shredded carrots. 
• Add a grated garlic clove to the dressing. 
• Add spices, such as cumin and/or chile powder to the dressing. 
• Add chopped jalapeño for heat.

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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