The Best Corn and Red Cabbage Slaw
The Best Corn and Red Cabbage Slaw is one of my favorite summer side dishes. With crunchy red cabbage, sweet corn, and a fresh, flavorful dressing, this colorful slaw is perfect for everything from backyard BBQs and potlucks to tacos and grain bowls.
When summer arrives, I find myself making fresh salads and slaws on repeat. This Corn and Red Cabbage Slaw is colorful, crunchy, and perfect for warm-weather meals. If you love summer side dishes, be sure to check out my 11 Easy Vegan Summer Salads for BBQs, Potlucks, and Meal Prep.
One of my favorite things about this slaw is how versatile it is. Serve it as a side dish or pile it onto tacos, wraps, and grain bowls. It pairs especially well with my Vegan Crunchwrap Supreme, Roasted Sweet Potato Tacos, and Black Bean Taquitos with Mango Salsa.
If you’re looking for more ways to use fresh corn, don’t miss my Grilled Corn Salad with Fresh Herb Dressing, Street Corn Guacamole Salad, and Fresh Zucchini, Corn, and Garlic Saute. They’re all perfect additions to summer meals and gatherings.
Spotlight on The Best Corn and Red Cabbage Slaw
- Fresh and colorful: With vibrant red cabbage, sweet corn, and plenty of fresh ingredients, this slaw is as beautiful as it is delicious.
- Always a crowd favorite: This is one of those recipes that disappears quickly at BBQs, potlucks, and family gatherings. Don’t be surprised if someone asks for the recipe!
- Perfect for entertaining: This recipe makes a generous batch, making it ideal for serving a crowd or bringing to your next summer get-together.
- Easy to make: With simple ingredients and minimal prep, this slaw comes together quickly and is perfect for busy days.
- Great for meal prep: Thanks to the crunchy red cabbage, this slaw holds up well in the refrigerator and stays fresh for leftovers.
- Incredibly versatile: Serve it as a side dish, pile it onto tacos, add it to grain bowls, or enjoy it alongside your favorite BBQ recipes.
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.
Carrots: 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!
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.
Frequently Asked Questions
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.
I highly recommend sticking to fresh corn. It will make this salad taste so fresh. If you have to use a quicker form, please go ahead but, be aware, LOL.
Yes! Grab a bottle of a basic vinaigrette. Or, to make things more interesting, grab a Mexican-inspired variety such as lime vinaigrette.
This slaw is incredibly versatile and pairs well with a variety of meals. Serve it as a fresh side dish for BBQs, picnics, and potlucks, or use it as a crunchy topping for tacos, burritos, grain bowls, wraps, and sandwiches. One of my favorite ways to enjoy it is alongside tacos, enchiladas, or black beans.
Store leftover slaw in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving.
Red cabbage slaw is packed with colorful vegetables and can be a nutritious addition to any meal. It’s a simple way to add more vegetables, fiber, and crunch to your plate.
Yes. Green cabbage can be substituted for red cabbage, although the slaw will have a different color and slightly milder flavor.
Yes! The sturdy cabbage helps this slaw stay crisp, making it an excellent option for meal prep lunches and easy side dishes throughout the week.
The Instructions
Step one: Begin by preparing the simple homemade dressing. Add the olive oil, apple cider vinegar, maple syrup, garlic powder, salt, and pepper to a mason jar. Secure the lid and shake well until the dressing is fully combined. If preferred, you can also whisk the ingredients together in a small bowl. Set the dressing aside while you prepare the slaw, allowing the flavors a few minutes to meld together.
Step two: Finely shred the red cabbage, grate the carrot if needed, slice the green onions, and finely chop the pickles. Add the red cabbage to a large mixing bowl, then stir in the shredded carrot, sweet corn kernels, green onions, pickles, and raisins.
Step three: Pour the dressing over the slaw and toss well until every bite is evenly coated. You can serve it right away, but for the best flavor, cover and refrigerate the slaw for at least 30 minutes to 1 hour before serving. This gives the flavors time to meld together while keeping the vegetables crisp and refreshing.
Storage
Place plastic wrap over the bowl or transfer the leftover salad to an airtight container and store in the fridge for up to three days.
Tips and Modifications
Let the slaw chill in the refrigerator for 30 minutes to 1 hour before serving if possible. This gives the flavors time to blend together and softens the cabbage slightly while keeping plenty of crunch.
This slaw is perfect for meal prep and can be made up to 24 hours in advance. Give it a quick toss before serving to redistribute the dressing.
For extra crunch, stir in sliced almonds, sunflower seeds, pumpkin seeds, or chopped peanuts just before serving.
If raisins aren’t your favorite, try dried cranberries, chopped dried apricots, or diced dates for a different sweet flavor.
Fresh sweet corn is wonderful when it’s in season, but thawed frozen corn works just as well and makes this recipe easy to enjoy year-round.
If you enjoy a little heat, mix in a pinch of red pepper flakes or a finely diced jalapeño.
Fresh herbs such as cilantro, parsley, or dill can add another layer of flavor and freshness.
Serve this colorful slaw as a side dish, on veggie burgers, tucked into tacos, spooned over baked potatoes, or alongside your favorite summer meals.
Other Delicious Vegan Salads to Try
Easy Vegan Street Corn Guacamole Salad
The Vegan Version of Jennifer Aniston’s Viral Salad
The Best Corn and Red Cabbage Slaw
Equipment
- 1 large salad bowl
- 1 mason jar with lid or small bowl for the dressing
Ingredients
For the salad
- 2 cups red cabbage, finely shredded
- 1 cup carrot, grated
- corn kernels from 3 ears of corn
- ¼ cup green onion, thinly sliced
- ¼ cup sliced dill sandwich pickles, finely diced
- ⅓ cup golden raisins
For the dressing
- ½ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 1 tablespoon pure maple syrup
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Begin by preparing the simple homemade dressing. Add the olive oil, apple cider vinegar, maple syrup, garlic powder, salt, and pepper to a mason jar. Secure the lid and shake well until the dressing is fully combined. If preferred, you can also whisk the ingredients together in a small bowl. Set the dressing aside while you prepare the slaw, allowing the flavors a few minutes to meld together.
- Finely shred the red cabbage, grate the carrot if needed, slice the green onions, and finely chop the pickles. Add the red cabbage to a large mixing bowl, then stir in the shredded carrot, sweet corn kernels, green onions, pickles, and raisins.
- Pour the dressing over the slaw and toss well until every bite is evenly coated. You can serve it right away, but for the best flavor, cover and refrigerate the slaw for at least 30 minutes to 1 hour before serving. This gives the flavors time to meld together while keeping the vegetables crisp and refreshing.
