Cabbage Corn Slaw Food

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SPICY CABBAGE AND CORN SLAW



Spicy Cabbage and Corn Slaw image

This spicy corn slaw with cabbage will be the star of any barbecue! It's sweet and spicy with tons of crunch and it's under 100 calories.

Provided by Kristen McCaffrey

Categories     Salad     Side Dish

Time 25m

Yield 8

Number Of Ingredients 11

2 cups fresh (or frozen) corn, cooked
14 oz. shredded cabbage coleslaw mix
2 jalapeno peppers, seeded and minced
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 cup fresh cilantro, chopped
2 limes, juice
1/4 cup low fat mayonnaise
1 tbsp. honey
Salt and pepper

Steps:

  • Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
  • Toss the veggies and dressing together. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 2/3 cup, Calories 88 cal, Carbohydrate 15 g, Fat 3 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 88 mg, Sugar 7 g

CABBAGE AND CORN SLAW



Cabbage and Corn Slaw image

This crunchy slaw is sweet, spicy and creamy thanks to corn, cayenne and sour cream.

Categories     slaw     slaw recipes     coleslaw     cabbage and corn slaw     cabbage slaw     corn slaw     side dish     taco topping     summer side dish     summer side dish recipes

Time 5m

Yield 1

Number Of Ingredients 7

2 tbsp. sour cream
2 tbsp. lime juice
1/8 tsp. cayenne
2 c. shredded green or red cabbage
1/4 c. corn kernels (from 1/2 ear)
1 green onion, sliced
2 tbsp. cilantro, chopped

Steps:

  • In bowl, whisk together sour cream, lime juice, cayenne and 1/4 teaspoon salt. Toss with shredded green or red cabbage and corn kernels.
  • Let stand, tossing often, for 10 minutes. Stir in green onion and cilantro.

VEGETABLE COLESLAW



Vegetable Coleslaw image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  • In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

GRILLED CORN AND RED CABBAGE SLAW



Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING



Cabbage and Corn Slaw with Cilantro and Orange Dressing image

Provided by Pam Anderson

Categories     Salad     Fruit     Herb     Pepper     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Corn     Bell Pepper     Carrot     Summer     Vegan     Raw     Cabbage     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

  • Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
  • Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

GRILLED CORN SLAW



Grilled Corn Slaw image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 fresh corn on the cob, shucked
1/2 red cabbage, sliced
1 lime, juiced
Kosher salt and freshly cracked black pepper
1/2 cup crumbled queso fresco
Handful fresh cilantro leaves, roughly chopped

Steps:

  • Heat a grill pan over medium heat.
  • Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
  • In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
  • Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

CORN SLAW



Corn Slaw image

My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.--Sue Burton, Frankfort, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh corn, cooked
1 cup diced carrots
1 cup diced green pepper
1/2 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons vinegar
1 teaspoon sugar
1 teaspoon prepared yellow mustard
1/4 teaspoon salt

Steps:

  • In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving.

Nutrition Facts : Calories 116 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 134mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

MISSO RESORT CABBAGE & CORN SLAW W/ CILANTRO DRESSING



Misso Resort Cabbage & Corn Slaw W/ Cilantro Dressing image

Make and share this Misso Resort Cabbage & Corn Slaw W/ Cilantro Dressing recipe from Food.com.

Provided by Melinda Esposito

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil
2 (8 ounce) bags coleslaw mix
4 ears fresh corn, shucked
2 medium carrots, grated
1 medium bell pepper, sliced
6 medium green onions, sliced
1/2 cup cilantro, chopped

Steps:

  • Whisk orange juice, rice vinegar, oil in small bowl. Season w/ salt pepper. DO AHEAD Dressing can be made 1 day ahead, cover and refrigerate.
  • Combine slaw, corn, carrots, red bell peppers, onions, cilantro in large bowl. Toss with enough dressing to coat. Season salt to taste w/ salt & pepper. Let stand 15 mins for flavors to blend. Toss again and serve.

Nutrition Facts : Calories 164.4, Fat 9.8, SaturatedFat 0.8, Sodium 30.5, Carbohydrate 19.2, Fiber 3.6, Sugar 9.2, Protein 3

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