Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
Jump to Recipe Print Recipe
This homemade red cabbage coleslaw recipe should be a part of your kitchen arsenal, because it will brighten up any meal. Pair it with just about anything, from tacos, to pulled pork, to fish, to veggie bowls! The slaw is quick and easy to make, and it has the BEST flavor, thanks to a few secret ingredients. [Don’t miss my VIDEO below!]
Red cabbage coleslaw
This vibrant and healthy red cabbage slaw has been a staple in my kitchen for as long as I can remember. In fact, I feature versions of it in all of my books! The sweet corn balances the bitterness of the cabbage, taking this easy slaw to new heights.You can use fresh corn straight off the cob, leftover cooked corn OR defrosted frozen corn.
Red cabbage slaw for tacos
In my books I feature the red slaw with grilled skirt steak bowls (in Build-a-Bowl) and slow cooker pulled pork sandwiches (in Fresh Flavors for the Slow Cooker). But we also love to pile it on (or alongside) tacos, such as these carnitas and these chipotle chicken tacos, and we eat it with ribs, sloppy joes, burgers, tacos, grain bowls and more!
Red cabbage slaw recipe
This is an easy, one-bowl coleslaw. Thinly sliced red cabbage gets tossed with sweet corn (again, you can use fresh, cooked or frozen corn, making this a year-round dish), along with scallions, cilantro and a 2 ingredient dressing (you can also make this slaw your own - check out the ingredient swaps below!).
Healthy red cabbage coleslaw
The dressing is made with just 2 tablespoons of mayonnaise and 1 tablespoon of fresh lime juice, which brightens everything up. No oil is necessary! The dressing lightly coats the slaw without weighing it down.
Vegan coleslaw
You can easily make this a vegan coleslaw by using a vegan mayonnaise (such as Sir Kensignton's Vegan Mayo or Vegenaise).
How do you make coleslaw from scratch?
- Whisk mayonnaise, lime juice, salt and pepper in the bottom of a large bowl until smooth.
- Add shredded red cabbage, sweet corn, scallions and cilantro. Toss to coat, and season with more salt and pepper to taste.
FAQ
Can you make the coleslaw ahead?
Yes! The coleslaw can be made up to 1 day in advance. Store it in the refrigerator, and toss it again before serving.
What do you serve with coleslaw?
You can serve this red cabbage coleslaw with tacos, pulled pork sandwiches, sloppy joes, grain bowls, grilled meats or fish, and more!
Ingredients swaps for this recipe:
- Use green cabbage in place of red cabbage.
- Swap out the corn for shredded carrots.
- Add a grated garlic clove to the dressing.
- Add spices, such as cumin and/or chile powder to the dressing.
- Add chopped jalapeño for heat.
What to serve with red cabbage slaw?
- Slow Cooker Carnitas
- Healthy Sloppy Joes
- Easy Smoked Ribs
- Chipotle Chicken Tacos
- Easy Enchiladas
- Steak Burrito Bowls
- Pulled Pork
- Find more recipes to pair with the slaw in my books: Build-a-Bowl and Fresh Flavors for the Slow Cooker!
Other easy side dishes you might like:
- Best Ever Grits
- Cheesy Oven French Fries
- Instant Pot Pinto Beans
- Roasted Cabbage Wedges
- Roasted Acorn Squash with Brown Butter Vinaigrette
Watch the video!
Get the recipe!
Print Recipe Pin Recipe
Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option)
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!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Keyword: red cabbage coleslaw, red cabbage coleslaw recipe, red cabbage slaw recipe
Servings: 4 -6 people
Author: Nicki Sizemore
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- ¼ medium head red cabbage, very thinly sliced
- 1 cup fresh or frozen sweet corn kernels, defrosted if frozen
- 1 scallion, thinly sliced
- ¼ cup coarsely chopped fresh cilantro
Instructions
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.
Notes
Do Ahead: The slaw can be refrigerated for up to 1 day.
Notes: This recipe is adapted from my books, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019), Build-a-Bowl (Storey Publishing, 2018), and The Food Processor Family Cookbook (Sonoma Press 2016).
Ingredient Swaps:
- Use green cabbage in place of red cabbage.
- Swap out the corn for shredded carrots.
- Add a grated garlic clove to the dressing.
- Add spices, such as cumin and/or chile powder to the dressing.
- Add chopped jalapeño for heat.
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
More Salads
- Pan Fried Halloumi Salad with Green Tahini Dressing
- Creamy Cilantro Lime Dressing
- Apple Slaw with Walnuts and Chives (No Mayo!)
Reader Interactions
Comments
Evy says
Wao, I made this salad yesterday and it turned out delicious. Everybody was wondering who made the salad. So now I'm sharing this recipe. Thank you so much.
Reply
Nicki Sizemore says
I’m so glad to hear you enjoyed!!
Reply
SP says
This simple yet surprising refreshing salad will be our new summer favorite. I grilled the corn and added the warm kernels—yummy.
Thank you!Reply
Nicki Sizemore says
I’m so glad to hear!!
Reply
Sherri says
What a great idea and a marvelous accompanied side dish for as you stated, any main dish@Reply
Nicki Sizemore says
I'm so glad you enjoyed!
Reply
