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.
Servings: 12 servings
Calories: 109kcal
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.
Notes
Storage:
Place leftovers in an airtight container and in the fridge for up to 3 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.
Nutrition
Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 37mg | Potassium: 119mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1974IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 0.3mg