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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 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: red cabbage coleslaw, red cabbage coleslaw recipe, red cabbage slaw recipe
Servings: 4 -6 people


  • 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


  • 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.


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.