Vegetable Slaw Recipe

Name: Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cabbage, chopped (from 1 large head, about 18 ounces); 1 cup red bell pepper, stemmed, seeded and cut into small dice (1 small red pepper); ½ cup green onion, white and light-green parts, chopped (1 bunch); 2 tablespoons jalapeno peppers, chopped (1 small pepper); ½ cup fresh cilantro, chopped (1/2 small bunch); ½ cup canola oil; 2 tablespoons fresh lime juice (about 2 or 3 limes); 2 tablespoons seasoned rice wine vinegar; 1 tablespoon sugar; ½ teaspoon salt; 1 teaspoon cumin seed, toasted (see NOTE); 8 ounces sugar snaps peas, cut on the diagonal into 1/2 inch pieces (2 cups); 2 cups corn on the cob (Kernels from 3 ears)

Servings: persons

4 cups cabbage, chopped (from 1 large head, about 18 ounces)
1 cup red bell pepper, stemmed, seeded and cut into small dice (1 small red pepper)
½ cup green onion, white and light-green parts, chopped (1 bunch)
2 tablespoons jalapeno peppers, chopped (1 small pepper)
½ cup fresh cilantro, chopped (1/2 small bunch)
½ cup canola oil
2 tablespoons fresh lime juice (about 2 or 3 limes)
2 tablespoons seasoned rice wine vinegar
1 tablespoon sugar
½ teaspoon salt
1 teaspoon cumin seed, toasted (see NOTE)
8 ounces sugar snaps peas, cut on the diagonal into 1/2 inch pieces (2 cups)
2 cups corn on the cob (Kernels from 3 ears)

1
Combine the cabbage, red bell pepper, green onion, jalapeno pepper, cilantro, canola oil, lime juice, rice wine vinegar, sugar, salt and cumin seeds in a large bowl; mix well.
2
Cover and refrigerate for several hours to allow the flavors to develop.
3
Prepare an ice water bath by filling a medium bowl with ice cubes and water.
4
Fill a medium saucepan two thirds with water and bring to a boil over high heat.
5
Blanch sugar snap peas for about 1 minute; remove with slotted spoon into the ice water bath.
6
Drop corn in same boiling water and cook about 5 minutes; remove to ice water bath.
7
Drain veggies and dry with paper toweling.
8
Cut the kernals from the corn and add to the cabbage.
9
Add peas to cabbage and toss just before serving.
10
NOTE: To toast cumin seeds, heat a small dry skillet over medium heat.
11
Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant.
12
Transfer to a bowl to cool completely.

650

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 13 ingredients. The key ingredients include: 4 cups cabbage, chopped (from 1 large head, about 18 ounces), 1 cup red bell pepper, stemmed, seeded and cut into small dice (1 small red pepper), ½ cup green onion, white and light-green parts, chopped (1 bunch), 2 tablespoons jalapeno peppers, chopped (1 small pepper), and more.

Yes, Vegetable Slaw 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!

Vegetable Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions