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Creamy Corn & Crunchy Coleslaw Salad

A colorful, creamy, and crunchy coleslaw made with fresh green and red cabbage, sweet corn, shredded carrots, red onion, and cilantro. A homemade lemon-Dijon dressing adds tangy sweetness. Perfect for summer barbecues, potlucks, and easy family dinners.
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Course: Salad, Side Dish
Cuisine: American
Calories: 166
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups finely shredded green cabbage
  • 1 medium carrot, finely shredded
  • 0.5 cup thinly sliced red cabbage
  • 1 cup sweet corn kernels, drained
  • 0.25 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro, chopped
  • 0.5 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh cilantro, chopped, optional garnish
  • 2 tablespoons sliced green onions, optional garnish
  • 0.125 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
  • whisk
  • Measuring Cups and Spoons
  • Colander
  • Large spoon or spatula
  • Airtight container or bowl lid

Method
 

  1. Remove damaged outer leaves from the green and red cabbage. Rinse thoroughly, pat dry, and finely shred. Place the cabbage in a large mixing bowl.
  2. Peel the carrot and finely shred it using a box grater. Add the shredded carrot to the bowl with the cabbage.
  3. Thinly slice the red onion, finely chop the cilantro, and drain the sweet corn thoroughly. Add all three ingredients to the cabbage mixture.
  4. In a small mixing bowl, whisk together 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. Fold gently with a large spoon or spatula until the vegetables are evenly coated.
  7. Taste the coleslaw and adjust the salt, black pepper, lemon juice, honey, or apple cider vinegar according to your preference.
  8. Cover the bowl with a fitted lid or plastic wrap and refrigerate for 20–30 minutes to help the flavors blend.
  9. Remove the salad from the refrigerator and gently toss again. Drain any excess moisture if necessary.
  10. Transfer the coleslaw to a serving bowl. Garnish with extra chopped cilantro, green onions, sweet corn kernels, and freshly ground black pepper if desired. Serve chilled.

Nutrition

Calories: 166kcalCarbohydrates: 12.5gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7.3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 7mgSodium: 310mgPotassium: 220mgFiber: 2gSugar: 5.2gVitamin A: 1450IUVitamin C: 24mgCalcium: 32mgIron: 0.6mg

Notes

Servings: 8 side-dish portions. Prep time: 20 minutes. Cook time: 0 minutes. Chill time: 30 minutes. Total time: 50 minutes. Dry cabbage and drain corn thoroughly before mixing. For the freshest crunch, store the dressing and vegetables separately until shortly before serving. Refrigerate leftovers promptly and enjoy within 1–2 days for the best texture. Optional garnishes are included in the ingredient list. Nutrition values are approximate per serving and include all listed garnishes.

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