Cabbage and corn slaw

15 Oct

cabbage and corn slaw

Cabbage and corn slaw is an excellent accompaniment to Mexican dishes like enchiladas and burritos, providing a welcome crunchy contrast.

Cabbage and corn slaw
(serves 4 as a side dish)

  • 2 Tb crème fraiche (or Greek yogurt)
  • juice of half a lime
  • a pinch of cayenne
  • salt, to taste
  • 2 cups white cabbage, cut crosswise into long strips
  • ½ a red pepper, diced
  • ¼ cup corn kernels (fresh or frozen), cooked and cooled
  • 1 green onion, sliced thinly crosswise
  • 2 Tb fresh coriander, chopped
  1. In a small bowl, whisk together the crème fraiche, lime juice and cayenne. Season with salt to taste.
  2. In a serving bowl, toss the cabbage, red pepper and corn with the dressing. Set aside for ten minutes, to allow the cabbage to soften and the flavours to marry.
  3. Toss again with the green onion and coriander, and serve.

2 Responses to “Cabbage and corn slaw”

  1. Margo October 15, 2019 at 3:03 pm #

    A nice use for my Savoy cabbage in the garden

    • Andrea October 16, 2019 at 11:21 am #

      It was in regular rotation all summer 🙂

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