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Creamy Corn & Crunchy Coleslaw Salad

A refreshing and colorful creamy corn coleslaw made with finely shredded green cabbage, red cabbage, carrots, sweet corn, red onion, fresh cilantro, and a tangy homemade mayonnaise dressing. A delicious make-ahead side dish for barbecues, potlucks, and family dinners. Makes 6 servings.
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Course: Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups green cabbage, finely shredded
  • 1 medium carrot, peeled and finely shredded
  • 1/2 cup red cabbage, thinly sliced
  • 1 cup sweet corn, cooked if necessary, cooled and drained
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh cilantro, chopped, optional garnish
  • 2 tablespoons green onions, thinly sliced, optional garnish
  • 1/8 teaspoon freshly ground black pepper, optional garnish
  • 2 tablespoons extra sweet corn kernels, optional garnish

Equipment

  • large mixing bowl
  • Small mixing bowl
  • Sharp kitchen knife
  • cutting board
  • Box Grater
  • Mandoline slicer, optional
  • Measuring Cups and Spoons
  • whisk
  • Silicone spatula or large spoon
  • Colander
  • Airtight storage container

Method
 

  1. Remove damaged outer leaves from the green and red cabbage. Rinse thoroughly, pat dry, and finely shred using a sharp knife or mandoline slicer. Transfer to a large mixing bowl.
  2. Peel the carrot and finely shred it using a box grater. Add the shredded carrot to the cabbage.
  3. Thinly slice the red onion, finely chop the cilantro, and thoroughly drain the sweet corn. Add the vegetables and corn to the mixing bowl.
  4. In a separate bowl, whisk the mayonnaise, fresh lemon juice, Dijon mustard, honey, garlic powder, salt, black pepper, and apple cider vinegar until smooth and creamy.
  5. Gently toss the green cabbage, red cabbage, shredded carrot, sweet corn, red onion, and cilantro until evenly distributed.
  6. Pour the creamy dressing over the vegetables. Using a large spoon or silicone spatula, gently fold until all the ingredients are evenly coated.
  7. Taste the coleslaw and adjust salt, black pepper, lemon juice, or honey as desired. Mix gently to distribute the additional seasoning.
  8. Cover the bowl with plastic wrap or a fitted lid and refrigerate for 20-30 minutes to allow the flavors to blend while keeping the vegetables crunchy.
  9. Remove the chilled salad from the refrigerator and gently toss again to redistribute the dressing. Drain excess liquid if necessary.
  10. Transfer the salad to a serving bowl and garnish with extra cilantro, sliced green onions, sweet corn, and freshly ground black pepper if desired. Serve chilled.

Nutrition

Calories: 185kcalCarbohydrates: 15gProtein: 2.5gFat: 13.5gSaturated Fat: 2gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 370mgPotassium: 240mgFiber: 3gSugar: 6gVitamin A: 85IUVitamin C: 35mgCalcium: 45mgIron: 0.8mg

Notes

Prep time: 15 minutes. Cook time: 0 minutes when using ready-to-eat corn. Chill time: 20-30 minutes. Total time: 35-45 minutes. Servings: 6. Drain corn thoroughly and dry cabbage before mixing. Prepare the vegetables and dressing separately up to 1 day ahead for maximum crunch. Refrigerate leftovers promptly and enjoy within 1-2 days for best texture. Estimated nutritional information excludes optional garnishes.

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