Red Cabbage and Sweet Corn Slaw

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.

Prep Time20

Total Time20

Course: bbq side, dinner, lunch, Main Course, Salad, Side Dish, summer food

Cuisine: American, Mexican

Keyword: arugula salad, bbq dish, bbq salad, bbq side, cabbage salad, corn salad, healthy mexican salad, healthy salad, potluck salad, vegan salad, vegan slaw

Servings: servings

Calories: 109kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large salad bowl

Ingredients

For the salad

2 cups red cabbage, finely shredded
1 cup carrot, shredded
corn kernels from 3 ears of corn
¼ cup green onion, thinly sliced
¼ cup sliced 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

Start by making your dressing. Add everything to a mason jar, add the lid, and give it a good shake. Set it aside.
Chop up all of your vegetables and add them to a bowl. I like to start with shredded cabbage as the base.
Top the salad with the dressing and give it all a good toss.
Enjoy the salad right away or store it in the fridge for up to 2-4 days.

Notes

Feel free to make this slaw ahead of time and chill in the fridge up to 24 hours before serving.

I highly recommend using fresh corn instead of frozen or canned.

Nutrition