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!
Servings: 4 -6 people
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.
Loved this recipe? Check out for @nickisizemore for more!