Mexican Corn Cabbage Coleslaw with Dibble Mayo

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

Ingredients 

Method

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!