Easy Corn and Tomato Coleslaw

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6 servings Easy
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Ingredients (10)

  • 6 cups shredded green cabbage
  • 1 cup charred fresh corn from the cob
  • 1 cup chopped tomatillos
  • 1 cup quartered cherry tomatoes
  • 6 tablespoons extra-virgin olive oil
  • Freshly squeezed lime juice
  • Zest of 1 lime
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Chopped cilantro
Nutritional Information
  • Calories174
  • Fat14.23g
  • Saturated fat2.01g
  • Trans fat0.0g
  • Carbs12.34g
  • Fiber3.35g
  • Sugar5.58g
  • Protein2.29g
  • Cholesterol
  • Sodium27.67mg
  • Nutritional Analysis per serving (6 servings) Powered by

Green cabbage, fresh corn, tomatillos, and cherry tomatoes: the perfect summer coleslaw recipe. A lime, garlic, and mustard dressing finish it off, along with a sprinkling of chopped cilantro.

Instructions

  1. 1Add the cabbage to a large bowl. Add the corn, chopped tomatillos, and quartered cherry tomatoes. Set aside.
  2. 2In a medium bowl, whisk together the olive oil, Lime juice and zest, garlic, and mustard. Add the dressing to the cabbage and toss well. Cover and refrigerate for at least 1 hour and up to 5 hours. Top with chopped cilantro before serving.
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