July 09, 2020 1 min read

This is what happens when you only have two ingredients in your fridge.. Corn and cabbage go together like pieces of a puzzle: the crunch from red cabbage balances the sweetness from the charred corn, both married perfectly in a generous coating of Dibble Vegan Mayo. You can serve this refreshing corn cabbage slaw recipe as a side, with tacos, or as a salad. We took inspiration from Mexican street food flavours for this corn and cabbage slaw dish and added cumin, smoked paprika, garlic, and onion. These aromatics will create a strong and delicious coating of flavour for the charred corn — no more boring coleslaws! 

Prep Time 15 minutes

Cook Time 10 minutes

Serves 4

Difficulty Easy


  • 2 cups red cabbage, shredded

  • 1 cup sweet corn, trimmed

  • 2 Tbsp vegetable oil

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • chopped coriander, to garnish
  • 2 Tbsp lime juice
    • 2 Tbsp Dibble Mayo 


    1. Prepare the corn by trimming them. You can also boil them first to make trimming easier.

    2. In a grill pan on high heat, add the vegetable oil and grill the corn for 8-10 minutes until thoroughly charred. Add cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

    3. In a big bowl, combine the cooked corn and red cabbage together. Add Dibble Vegan Mayo, lime juice, and cilantro. Mix well.

    4. Enjoy your corn cabbage slaw!


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