Creamy Corn Coleslaw
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Servings: 6
Creamy Corn Coleslaw combines crisp cabbage, sweet corn, carrots, and a tangy dressing. Purple cabbage adds color, while a little fresh cilantro gives it the look shown in the photo. Serve it cold as a side dish for barbecue, grilled chicken, sandwiches, or burgers.
Ingredients
For the coleslaw
3 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
1½ cups sweet corn kernels, drained
½ cup shredded or finely diced carrot
2 tablespoons chopped fresh cilantro, plus more for garnish
For the dressing
½ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon honey or sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Prepare the vegetables. Shred the green and purple cabbage into thin strips. Shred or finely dice the carrot. If using canned corn, drain it thoroughly. If using frozen corn, thaw it and pat it dry before adding it to the salad.
Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust the salt or vinegar if needed.
Combine the coleslaw. Add both cabbages, the corn, carrot, and cilantro to a large bowl. Toss briefly to distribute the ingredients.
Dress the salad. Pour the dressing over the vegetables. Toss until the cabbage and corn are evenly coated. Scrape the bottom of the bowl as you mix so no dressing is left behind.
Chill. Cover and refrigerate for 30 minutes. Toss once more before serving, then garnish with a little extra cilantro. Serve cold.
Tips
Drain and dry the corn well to keep the dressing creamy.
Slice the cabbage thinly so it coats evenly and is easy to eat.
For a thicker dressing, use less Greek yogurt. For a tangier dressing, add another teaspoon of vinegar.
If you prefer a sweeter coleslaw, add a little more honey, tasting as you go.
Cilantro is optional. You can use chopped parsley if you prefer its flavor.
Storage
Store the coleslaw in a covered container in the refrigerator for up to 2 days. Stir before serving, as the vegetables may release a little moisture. For the crispest texture when preparing ahead, keep the dressing and vegetables separate and combine them 30 minutes before serving. Do not leave the dressed coleslaw at room temperature for more than 2 hours.
Serving Ideas
Serve Creamy Corn Coleslaw with barbecue ribs, grilled chicken, pulled beef sandwiches, or pizza bread. It also makes a crunchy filling for wraps and tacos. For a simple lunch, add a serving beside a sandwich and fresh fruit.
Nutrition Benefits
Cabbage and carrots provide fiber, while corn adds sweetness and texture. Greek yogurt contributes some protein to the dressing. The exact nutritional values depend on the mayonnaise, yogurt, and portion size used.
Questions & Answers
Can I use a bag of coleslaw mix?
Yes. Replace the green cabbage, purple cabbage, and carrot with about 4½ cups of coleslaw mix. Add the corn and cilantro as directed.
Can I use fresh corn?
Yes. Cook the corn, let it cool completely, then cut the kernels from the cob. Hot corn can thin the dressing.
How can I make it without mayonnaise?
Replace the mayonnaise with thick plain Greek yogurt. The dressing will be tangier and a little less rich.
Why is my coleslaw watery?
Wet corn or vegetables can thin the dressing, and cabbage releases moisture as it sits. Drain the corn well, dry the vegetables after washing, and toss the salad again just before serving.
