A Cool Cole Slaw

Aug 28, 2018

Labor Day is this weekend … so it’s time to start thinking about your menu for your festivities.

Credit Jennifer Chandler


For a summer picnic or backyard cookout, there is no better side salad than a homemade slaw.

Made from hearty ingredients like shredded cabbage, carrots, or even broccoli stems, slaws stay crisp and delicious in the heat of the summer. Salads made with tender mixed greens or even crunchy romaine wilt within moments of being put out on picnic table. Slaws are the solution to that problem.

Just as when tossing your favorite salads, the possibilities are infinite when it comes to the slaw creations that you can make. In lieu of an old-fashioned cole slaw made with a mayonnaise dressing, I like to toss my slaws with dressings and vinaigrettes that are lighter and really let the fresh ingredients take center stage.

Honey-Lime Corn Slaw is one of my favorite go-to summer slaws. Sweet corn paired with crispy angel hair slaw, red bell peppers, scallions, cilantro, and a honey lime vinaigrette makes for a light and refreshing side.  It would be perfect for your Labor Day barbecue.

Try to find fresh locally grown corn.  Right now it’s at its peak here in the South and it will be sweet and delicious! Our local farmers markets are the best source but many of the grocery chains have a selection of locally grown produce.

For a short-cut, I find the bagged ready-to-eat slaws at my grocery a convenient time-saver over shredding my own cabbages and vegetables. Look for some of the interesting variations such as rainbow slaw (made from broccoli and cauliflower stems) and angel hair shreds.

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

Honey-Lime Corn Slaw

For the Honey-Lime Vinaigrette:

  • 1/3 cup freshly squeezed lime juice
  • 2 tbsp. honey
  • 3 tbsp. extra virgin olive oil
  • Kosher salt and freshly ground pepper

For the salad:

  • 1 bag (10 oz.) Angel Hair Cole Slaw
  • 3 ears fresh corn, shucked
  • 1 red bell pepper, seeded and thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • Kosher salt and freshly ground pepper

For the Honey-Lime Vinaigrette:

In a small bowl whisk together the lime juice, honey, and oil until well combined. Season with salt and pepper to taste.

For the salad:

Place ears of corn in a medium-size pot of boiling salted water. Cook until tender, about 5 to 6 minutes. Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle.  Using a small knife, carefully slice kernels off the cob; discard cobs. Place kernels in a large salad bowl.

Add the slaw, red bell peppers, scallions, and cilantro and toss.

Add the honey-lime dressing to taste and toss to coat. Season with salt and pepper to taste.

Makes 6 side salads

Cooking Tip: If fresh corn is not available, substitute frozen corn kernels. Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.

Recipe reprinted with permission from Simply Salads by Jennifer Chandler.