Cabbage and corn kernels are combined in a coleslaw marriage made in salad heaven. This easy cabbage and corn slaw, flavored with fresh dill, goes well with most any kind of meal.
Options and shortcuts: For this corn slaw, use fresh green cabbage or an 8-ounce bag of prepared coleslaw. Use a bottled vinaigrette or make your own with the recipe provided. Use fresh corn kernels or thawed frozen corn kernels.
The best combination is freshly cut cabbage, fresh-off-the-cob corn kernels, and homemade vinaigrette. The must-have is fresh dill — dried dill just won’t be the same in this slaw. If dill isn’t your favorite herb, you can swap in parsley or cilantro.
Ingredients for Cabbage and Corn Slaw
- Green cabbage (savoy cabbage is fine too; one 8-ounce bag coleslaw)
- Fresh corn (2 ears; or 8-ounce bag corn kernels)
- Scallions (you’ll need 2)
- Fresh dill
- Vinaigrette (bottled or see recipe for Basic Vinaigrette Salad Dressing)
- Green or red bell pepper (you’ll need 1/2 medium)
- Toasted sunflower seeds (you’ll need 2 tablespoons)
From the pantry
- Salt and freshly ground pepper
- What to serve with corn slaw
What to serve with Corn Slaw
As mentioned, there are few types of meals this slaw wouldn’t be welcome with, but it’s especially welcome with vegan burgers and sandwiches, Southwestern specialties, casseroles, and stir-fries. It’s also a wonderful choice for plant-based picnics and barbecues. Here are a few ideas:
- BBQ Lentil Sloppy Joes
- Mushroom and Kidney Bean Burgers
- Vegan Cheesy Burger Tater Tots
- Vegan “Carne” Asada Tacos
- Easy Vegan Taco Casserole
Explore more …
- Vegan Coleslaw Recipes
- Fresh Corn Recipes for Summer and Early Fall
- Common Cabbage Variety Guide + Vegan Cabbage Recipes
- Marinated Corn Salad with Radishes & Cucumbers
- 5 heaping cups green cabbage, cut into shreds, one 8-ounce bag coleslaw
- 2 cups cooked fresh or frozen (thawed) corn kernels
- 2 scallions, green parts only, thinly sliced
- 1/4 cup chopped fresh dill, or to taste
- 1/2 cup vinaigrette, bottled or homemade (see link in notes), or as desired
- Salt and freshly ground pepper to taste
- 1/2 medium green or red bell pepper, finely diced
- 2 tablespoons toasted sunflower seeds
- Combine all of the ingredients in a serving bowl and mix thoroughly. Let stand for about 30 minutes to allow the flavors to blend.
- Toss again and see if you’d like more vinaigrette, fresh dill, salt and/or pepper.
- Serve at once. Store unused portion in an airtight container in the refrigerator, where it will keep well for up to 3 days.
Here's our recipe for Basic Vinaigrette Salad Dressing, if you like to DIY.,
Here are lots more plant-rich salads & sides.