Corn and Cabbage Coleslaw Recipe

Name: Corn and Cabbage Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked (about 2 cups); 4 cups shredded green cabbage; 2 cups shredded purple cabbage; 1/4 cup sliced green onion; 1/2 cup freshly grated Parmigiano-Reggiano; 1/2 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 teaspoon spicy brown mustard; 2 teaspoons brown sugar; 1 teaspoon kosher or sea salt; Fresh cracked black pepper, to taste

Servings: persons

2 ears of corn, shucked (about 2 cups)
4 cups shredded green cabbage
2 cups shredded purple cabbage
1/4 cup sliced green onion
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon spicy brown mustard
2 teaspoons brown sugar
1 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste

1
Bring a large pot of salted water to boil.
2
Fill a large bowl with ice water and set aside.
3
Add the corn to the boiling water.
4
Boil for 1 minute.
5
Drain, quickly rinse under cold water, and then put the corn into the ice bath until fully cooled off.
6
Drain.
7
In a large bowl combine the corn, cabbages, green onion, and cheese.
8
In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, salt, and pepper.
9
Pour the dressing over the cabbage mixture and toss to completely coat.
10
Chill and serve.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears of corn, shucked (about 2 cups), 4 cups shredded green cabbage, 2 cups shredded purple cabbage, 1/4 cup sliced green onion, and more.

Yes, Corn and Cabbage Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn and Cabbage Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions