Sweet Coleslaw Recipe

5 from 5 votes

This sweet coleslaw recipe is summer at its best, with fresh grilled corn and onions, sweet mango, and other veggies in a sweet corn dressing. You will love this new delicious vegan salad recipe.

Prep Time20

Cook Time13

Course: Entrees, Salad

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 118kcal

Author: Kathy Carmichael

Ingredients

1 head Napa Cabbage Shredded
½ head Red cabbage Shredded
1 Red Bell Pepper Diced
1 Mango Chopped
½ cup Grape Tomatoes Cut in half
1 bunch Chives Diced
3 Carrots Shredded
4 ears Corn (reserve ½ cup for dressing) Grilled and cut from the cobs
1 White Onion Cut into 1 inch slices, grilled

Sweet Corn Dressing

½ cup Grilled corn
2 cloves Garlic
2 Tablespoons White Wine Vinegar
¼ cup Water
½ teaspoon Turmeric
½ teaspoon Salt/Pepper (each)
1 teaspoon Garlic Powder
2 Lemons Juiced

Instructions

Grilled Corn/Onion

Preheat the grill to medium (approximately 400 degrees).
Remove husks and silk from the ears of corn.
Cut the ends off the onions, and remove the outer skin.
Slice the onion into 3 equal slices in width.
Place the ears of corn and the onion slices on the grill grates.
Close the grill top and rotate the corn every 10-15 minutes until brown.
Cook the onions for 5 minutes per side.
Remove the corn and onion slices from the grill and cool before cutting the corn from the cobs and dicing the onion.
Reserve ½ cup of corn for the dressing.

Making the Coleslaw

Shred the cabbages and place them in the base of a bowl or platter.
Add diced red bell pepper, mango, tomatoes, chives, carrots, grilled onions, and corn.

Sweet Corn Dressing

Place all the ingredients in a high-speed blender and blend until smooth.
Refrigerate and store in an airtight container for up to 1 week.
Toss the coleslaw with the dressing until coated.
Allow the coleslaw to rest in the dressing for about an hour before serving.

Video

Notes

Using a vegetable chopper helps expedite the chopping process.

If you don't have a box grater, chop the cabbage by hand, or use a food processor.

Make the salad a few hours before serving so the dressing softens the cabbage and the flavors develop.

If you plan to eat sweet coleslaw throughout the week, separate small amounts of coleslaw and dress it, and reserve the dressing for other batches throughout the week.

Add grilled tofu for an entree salad.

For most mangos, the first stage of ripening involves getting nice and soft—think the same feel as a ripe avocado. The mango will go from green to some shade of yellow/orange. The mango doesn't have to be fully orange but should have mostly orange or yellow spots.

Nutrition