Red Cabbage And Grilled 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

QUICK & EASY RED CABBAGE COLESLAW WITH SWEET CORN & CILANTRO (VEGAN OPTION)



Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option) image

This is the ultimate red cabbage coleslaw, and it's a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you'll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!

Provided by Nicki Sizemore

Categories     Salad

Time 15m

Number Of Ingredients 7

2 tablespoons mayonnaise
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 medium head red cabbage, very thinly sliced
1 cup fresh or frozen sweet corn kernels, defrosted if frozen
1 scallion, thinly sliced
1/4 cup coarsely chopped fresh cilantro

Steps:

  • In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
  • Toss everything together to coat in the dressing. Season with salt and pepper to taste.

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.

RED AND GREEN CABBAGE SLAW WITH BACON



Red and Green Cabbage Slaw with Bacon image

This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

Steps:

  • Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
  • Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
  • Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.

RED CABBAGE AND GRILLED CORN SLAW



Red Cabbage and Grilled Corn Slaw image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 5

2-3 cobs corn (white or yellow)
Olive oil
Salt and pepper
1 medium head regular cabbage
1 bottle Kraft Asian Toasted Sesame Salad Dressing

Steps:

  • Heat grill to medium to high heat: Clean husks off corn, wash and pat dry. Brush with olive oil, sprinkle with salt and pepper. Grill corn until golden and charred on all side, remove and set aside to cool. Cut and remove kernels from cob, set aside.
  • Finely shred cabbage and place in a bowl. Mix in corn, sprinkle with salt and pepper. Pour bottle of Asian toasted sesame dressing over mixture until mixed throughout.
  • Cover and place in the refrigerator for at least one hour before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED RED AND GREEN CABBAGE SLAW



Grilled Red and Green Cabbage Slaw image

Provided by Judith Fertig

Categories     Side     Fourth of July     Vegetarian     High Fiber     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Tarragon     Cabbage     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Steps:

  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
  • Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
  • Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

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