Seeking a refreshing and flavorful summer dish? Look no further than this delicious fiesta grilled corn slaw recipe, packed with colorful and nutritious ingredients like shredded purple cabbage, grilled corn, red bell pepper, red onion, and fresh mint. The jalapeño adds a subtle kick of heat, while the vegan mayo-based dressing contributes a tangy and sweet flavor with hints of lime, coconut, and spices. The result is a vibrant and satisfying slaw that’s perfect for picnics, barbecues, and, really, any summer gathering. Plus, it’s easy to make and can be prepared ahead of time, so you can spend less time in the kitchen and more time enjoying the sunshine.
Fiesta Grilled Corn Slaw
Recipe by Nina Curtis.
Ingredients
- 4 cups purple cabbage, shredded
- 3 ears corn, grilled
- ½ cup red bell pepper, grilled and diced
- ½ cup red onion, diced
- ¼ cup fresh mint, chopped
- 1 medium-sized jalapeño, deseeded and minced
- ½ cup vegan mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut nectar
- 1 teaspoon sea salt
- ½ teaspoon ground celery seeds
- ½ teaspoon lemon pepper
- Limes and mint, for garnish
Instructions
- Preheat grill to medium-high heat. Remove husks and silk from the corn, then grill it for 10 to 15 minutes, turning occasionally until charred on all sides. Cut kernels off cob and set aside.
- In large bowl, mix shredded purple cabbage, grilled corn and red bell pepper, red onion, mint, and jalapeño. In separate bowl, whisk together vegan mayonnaise, lime juice, coconut nectar, sea salt, ground celery seeds, and lemon pepper until well combined. Pour dressing over slaw mixture and toss until evenly coated. Chill slaw in the fridge for at least 30 minutes to allow flavors to meld. Serve cold, garnished with lime wedges and fresh mint leaves, if desired.
