Best Cabbage Corn Slaw Recipes

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

Ingredients

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.

CABBAGE AND CORN SLAW WITH ORANGE DRESSING

Cabbage and Corn Slaw with Orange Dressing image

This is a great recipe to serve at a BBQ or other summer function- but it is also good any time of the year- especially when you want to "WOW" your family and friends. Holds up well in any weather. Very refreshing and crisp.

Provided by Pat Duran

Categories Salads

Time 25m

Number Of Ingredients 12

Ingredients

DRESSING:
1/3 c frozen orange juice concentrate, thawed but not diluted
1/3 c unseasoned rice vinegar
1/3 c canola oil or vegetable oil
salt and pepper to taste
VEGGIE PREP:
2 pkg 8 oz. each coleslaw mix (in produce)
2 c frozen whole kernel corn(4 ears fresh cut from cob in summer)
2 medium carrots, peeled and coarsely grated
1 medium red bell pepper, trimmed and cut into strips
6 medium green onions, thinly sliced
1/4 c chopped fresh cilantro

Steps:

1. Dressing: Whisk the ingredients together in a small bowl.Set side in fridge. This is a great do ahead dressing- can be made a day ahead. Cover and refrigerate.
2. Veggie Prep: Combine all ingredients in a 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. Oh so good!
3. Note: For added taste sprinkle on fried bacon crumbles,or strawberries halves, of orange segments or apple chunks.

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

Ingredients

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 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

Ingredients

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 & CORN SLAW

CABBAGE & CORN SLAW image

Categories Side No-Cook Vegetarian

Yield 8- 10 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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