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Creamy Corn & Crunchy Coleslaw Salad

A fresh, colorful, and crunchy coleslaw salad featuring shredded green cabbage, red cabbage, carrots, juicy sweet corn, red onion, and cilantro tossed in a creamy, tangy homemade dressing. Perfect for barbecues, picnics, potlucks, sandwiches, and easy summer side dishes. Makes 6 servings.
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Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 206
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups green cabbage, finely shredded
  • 1 medium carrot, finely shredded
  • 1/2 cup red cabbage, thinly sliced
  • 1 cup sweet corn, drained
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • cutting board
  • Sharp kitchen knife
  • Box Grater
  • Measuring Cups and Spoons
  • whisk
  • Salad tongs or large spoons
  • Colander
  • Airtight container or bowl cover
  • Serving bowl

Method
 

  1. Wash and thoroughly dry the green cabbage. Remove the core and finely shred enough cabbage to measure 4 cups.
  2. Finely shred 1 medium carrot, thinly slice 1/2 cup red cabbage and 1/4 cup red onion, and chop 2 tablespoons fresh cilantro.
  3. Measure 1 cup sweet corn and drain thoroughly. If using frozen corn, thaw and drain completely before adding it to the salad.
  4. In a large mixing bowl, combine the shredded green cabbage, carrot, red cabbage, sweet corn, red onion, and chopped cilantro. Toss lightly to distribute the vegetables.
  5. In a separate medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until smooth and creamy.
  6. Taste the creamy dressing and adjust the salt, honey, or lemon juice if needed.
  7. Pour the creamy dressing evenly over the prepared vegetables.
  8. Use salad tongs or two large spoons to toss gently until all the vegetables are evenly coated with dressing.
  9. Cover the mixing bowl and refrigerate for 20-30 minutes to allow the flavors to blend while the cabbage maintains its crunch.
  10. Remove the salad from the refrigerator and toss gently once more. Transfer to a serving bowl and serve chilled alongside grilled chicken, barbecue dishes, burgers, sandwiches, or tacos.

Nutrition

Calories: 206kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 2.2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3.3gCholesterol: 8mgSodium: 285mgPotassium: 265mgFiber: 3gSugar: 10gVitamin A: 145IUVitamin C: 24mgCalcium: 55mgIron: 0.8mg

Notes

Prep time: 15 minutes. Chill time: 20-30 minutes. Total time: 35-45 minutes. Servings: 6. Use thoroughly dried cabbage and well-drained corn to prevent watery coleslaw. For the crunchiest salad, store vegetables and dressing separately until 20-30 minutes before serving. Canned, thawed frozen, or cooked and cooled fresh sweet corn all work well. Replace some mayonnaise with plain Greek yogurt for a lighter, tangier dressing. Refrigerate promptly at 40°F or colder and enjoy within 24 hours for best quality. Properly stored leftovers can last up to 3-4 days. Do not leave unrefrigerated for more than 2 hours, or 1 hour above 90°F. Nutrition values are approximate.

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