Corn & Cabbage Slaw

This coleslaw ditches the mayo for a bright lemon-mustard vinaigrette that keeps things light and tangy. Shredded cabbage and sweet corn kernels tossed in the dressing and chilled for an hour come out crisp, refreshing, and full of flavor.

The vinaigrette is a simple whisk: oil, lemon juice, mustard, salt, and just a touch of sugar to balance the acidity. That lemon-mustard combination gives the slaw a clean, zippy bite that cuts through rich grilled meats better than a heavy mayo-based dressing ever could.

Fresh chives and Italian parsley go in right before serving so they stay vibrant green and aromatic instead of wilting in the dressing. That pop of fresh herbs on top makes the whole bowl look and taste alive.

Kitchen Tips

• Shred the cabbage fine for the best texture; thick chunks won’t absorb the vinaigrette well
• Use frozen corn (thawed) or drained canned corn; both work great without any cooking
• Let the slaw sit for a full hour in the fridge so the cabbage softens slightly and absorbs the dressing
• Taste and adjust the seasoning after chilling; cold dulls flavors, so you may need a touch more salt or lemon

Variations

• Add diced red bell pepper for color contrast and extra sweetness
• Toss in sliced radishes for a peppery crunch
• Use lime juice instead of lemon and add a pinch of cumin for a Mexican-style slaw