Red Cabbage and Charred Corn Slaw
This red cabbage and charred corn slaw is light, crisp, and fresh. It brightens up any meal with its vibrant colors and pairs with just about anything like topping off fish tacos or as a side salad with your favorite protein.
Red Cabbage and Charred Corn Slaw
This vibrant and easy red cabbage and corn slaw is quick to make and versatile. I make this at least once a make because it’s so easy and fast to put together and it pairs well with just about any protein, making it a great side dish for my meal prep. I’m using frozen sweet corn and blacken it in a pan, but I will also give you directions for grilling fresh corn on the cob!
Ingredients
- red cabbage
- corn: To save time, use a frozen bag of organic sweet corn kernels and blacken them in a pan, but you can also use fresh corn on the cob to grill or pan-fry.
- fresh cilantro
- jalapeños: I like to keep the seeds to make this slaw spicy, but remove the seeds if you don’t like spicy.
- lime juice
- olive oil: any neutral oil works here, like avocado oil.
- salt
How to make Red Cabbage and Charred Corn Slaw
Step 1: Place a large skillet over medium-high heat. Add enough oil to the pan, about 1-2 tablespoons, that it just coats the bottom. Cook the corn until it’s browned, about 5 minutes. Remove from heat and let cool.
Step 2: In a large mixing bowl, combine the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt and pepper and toss well.
How to grill corn:
Step 1: Preheat an outdoor grill on medium-high heat and lightly oil the grate.
Step 2: Remove husks from corn and lightly oil the cobs.
Step 3: Grill the cobs on the grill grates for 15 minutes, turning until blackened and charred on all sides. Remove from the grill and let them cool.
Step 4: With a sharp knife, remove the kernels from the cobs.
What to serve with Red Cabbage and Charred Corn Slaw
Salads – Mix some of the slaw into a large bowl of greens to make a fiber-packed salad.
As a side – Serve this cabbage mixture as a side dish with your favorite protein, like chicken or pork.
Tacos – I absolutely love using this slaw to top my tacos with. Try it on my Low Carb Chicken Tacos.
Optional Add-Ins
What I love about this simple and healthy recipe is that you can easily add different ingredients to customize it to your liking.
Avocado: Add some extra healthy fat to this dish by adding in some ripe avocado.
Cheese – Try folding in some cotija!
Onions – Diced red onions or green onions are flavorful additions.
Veggies – Diced red bell pepper and shredded carrots work great in this recipe.
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Red Cabbage and Charred Corn Slaw
Ingredients
- 15 oz sweet corn (frozen or fresh)
- 1/2 head red cabbage (shredded or thinly sliced)
- 1/2 cup cilantro (chopped)
- 1-2 jalapenos (diced (remove seeds if you don't like spicy))
- 2 limes (juiced)
- 1-2 tablespoons olive oil
- salt and pepper (to taste)
Instructions
- Place a large skillet over medium high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes. Remove from heat and let cool.
- In a large mixing bowl, combine the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt and pepper and toss well.
