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 Time10 minutes
Serves 4
Difficulty Easy
Ingredients
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 TbspDibble Mayo
Method
Prepare the corn by trimming them. You can also boil them first to make trimming easier.
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.
In a big bowl, combine the cooked corn and red cabbage together. Add Dibble Vegan Mayo, lime juice, and cilantro. Mix well.
Enjoy your corn cabbage slaw!
Check our shop for more condiments to try on your next dish!
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As someone who loves cheese, that was the main thing I cared about losing when I went vegan a few months ago. Now I'm happy to say that I have found my cheese fix! This goes great on pasta bake, mixed with grated vegan cheese. So delicious. I only wish I could convince others to go vegan now too.
