Red Cabbage and Sweet Corn Slaw (vegan)

Red Cabbage and Sweet Corn Slaw is a vibrant, crunchy slaw that combines the bold color and crunch of red cabbage with the sweet, juicy pop of fresh corn. Perfect for barbecues, picnics, or as a fresh side dish, this slaw is a healthy and tasty way to enjoy more veggies.

A large bowl of this red cabbage and sweet corn slaw.

Spotlight on This Red Cabbage and Sweet Corn Slaw

It is very healthy. I mean have you seen that much color in a salad before? The more colorful the food, the better for your health.

It is a crowd-pleaser. I definitely take it as a huge compliment when party-goers ask me for the recipe. Just watch it happen right before your eyes, too. LOL. It’s a delicious, crowd-please, and easy side dish.

It makes a large portion. This salad can serve up to 8 people as a side dish. You can definitely double the recipe to make it larger.

It is easy to make. With very few ingredients, you will have this Corn and Red Cabbage Slaw ready in no time.

It makes for good leftovers. You can prep this salad in the morning or eat it as leftovers the next day. Either way, it stays crisp and crunchy, thanks to the red cabbage.

It’s adaptable. You can eat this alone, as the main meal, on a taco, or as a BBQ side. Those are my favorite types of recipes to make!

Frequently Asked Questions

Can I make this salad ahead of time? Yes! That’s the beauty of cabbage. It stays crisp in the fridge. I recommend making it the morning before serving or the night before.

Can I use frozen or canned corn? I highly recommend sticking to fresh corn. It will make this salad taste so fresh. If you have to use a quicker form, go ahead but be warned, LOL.

Can I use store-bought dressing instead? Yes! Grab a bottle of a basic vinaigrette. Or, to make things more interesting, grab a Mexican-inspired variety such as lime vinaigrette.

How to Eat This Slaw

This slaw fits right into many cuisines and a variety of meals.

As a topping on tacos or sloppy joes. It’s the perfect addition to a warm taco, tostada, or inside a burrito. Make these Easy Pressure Cooker Spiced Black Beans and top them with this slaw! The cabbage will perfectly finish off a Mexican meal with a nice crunch and a pretty finish.

As a great side dish to a BBQ meal. This is the ideal summer slaw to accompany your baked beans, meat, cornbread, etc. Not to mention, it looks good, too.

As a potluck item. This slaw salad has currently been on repeat for me. I have been bringing it to all of my get-togethers and potlucks. It’s an eye-catching, healthy, and tasty side salad.

As a finisher to breakfast. Lately, I have been adding this on top of my husband’s eggs in the morning. I will also throw some avocado and Sriracha sauce on the eggs to give it more of a Mexican vibe.

The Ingredients

One of the reasons I adore this slaw is because of the simple ingredients. Check them out.

For the salad you will need:

Red cabbage: I recommend using red cabbage for this recipe instead of green cabbage. I like to use a mandoline to cut the cabbage into really thin slices.

Carrot: You will want to shred a cup of carrots using large carrots. The combination of carrots and cabbage is perfect.

Corn: Boil a few fresh ears of fresh corn and cut off the kernels to place in this slaw. I highly recommend fresh corn instead of canned or frozen. It will really make a huge difference. Feel free to use your favorite variety.

Green onions: You can replace the green onions with chives if you would like. Chives have a similar flavor, in my opinion.

Pickle: This is the secret ingredient that makes this slaw stand out. Whether you enjoy pickles or not, you’ll dig how they give a nice flavor to this slaw, for sure.

Golden raisins: I love this addition, Golden raisins bring a hint of sweetness and it works just perfectly!

All of the ingredients needed to make this slaw.

For the lime vinaigrette you will need:

Extra virgin olive oil: While I recommend olive oil, avocado oil can work as well.

Apple cider vinegar: Another alternative variety could be red wine vinegar if you need a replacement,

Pure maple syrup: Ditch the pancake syrup and use real, unprocessed maple syrup. You can also use honey instead.

Garlic powder: You will only need a bit but it’s the perfect amount. If you are a garlic lover, replace the garlic powder with fresh minced garlic.

Salt and black pepper to taste.

Other optional add-ins: fresh cilantro, cotija cheese, fresh lime juice, or spicy jalapenos chunks.

The Instructions

Step one: Start by making the easy dressing. Throw all of the ingredients into a mason jar, add the lid, and give it all a good shake. You can also make it in a small bowl and whisk it. Set it aside as you prepare the salad.

Step two: Next, chop all of the vegetables. Grab a large bowl and add the shredded cabbage as the base. Then, add the remaining ingredients.

Step three: Pour the dressing over the top of the salad. I like to use it all, but you do what your heart and stomach desire.

Step four: Give everything a good toss. You can eat the salad immediately or chill it in the fridge for about an hour.

Tips + Modifications

Place the leftovers in an airtight container and in the fridge for 2-4 days.

You can make this salad ahead of time and chill it in the fridge until you are ready to serve (max 24 hours before). The cabbage will stay crisp!

Other Delicious Vegan Salads to Try

Easy Vegan Street Corn Guacamole Salad

The Vegan Version of Jennifer Aniston’s Viral Salad

Cherry Tomato Couscous Salad

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