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    Home » Recipes » Vegan Recipes

    Vegan Corn Slaw

    Published: Nov 9, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Cabbage and corn kernels are a salad marriage made in heaven. This super-simple corn slaw, dressed in a vinaigrette, goes well with Southwestern-style meals. Recipe adapted from The Vegetarian 5-Ingredient Gourmet.

    Serves: 6

    • 4 cups thinly shredded green cabbage (or one 8-ounce bag
      shredded coleslaw cabbage, for a shortcut)
    • 2 cups cooked fresh or frozen corn kernels
    • 2 scallions, green parts only, thinly sliced
    • ½ medium green or red bell pepper, finely diced, optional
    • ½ cup vinaigrette, prepared or homemade 
    • Salt and freshly ground pepper to taste

    Combine all of the ingredients in a serving bowl and mix thoroughly. Cover and allow the slaw to stand for at least 30 minutes so that the cabbage softens and the flavors bland. You can also make this ahead of time and refrigerate until needed.

    corn and cabbage slaw

    • Here are lots more creative and colorful slaw-style salads.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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