this Sweet coleslaw recipe Summer is best, with freshly grilled corn and onions, sweet mango and other vegetables in a sweet corn dressing. You will love this new delicious vegan salad recipe.
Summer means fresh vegetables and delicious salads. And coleslaw is one of my favorite ways to enjoy the best summer vegetables have to offer. This sweet coleslaw recipe features grilled and raw vegetables, sweet and savory mango, and is tossed in a grilled corn dressing. It is absolutely summer divine!
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I love creating new salad recipes with the treasures I find at the farmer’s market. Corn is plentiful and cheap this week, and the mangoes are perfectly ripe. I call this coleslaw recipe sweet coleslaw because of the natural sweetness from the mango and corn. I even use roasted corn in the dressing!
Sweet Coleslaw Ingredients
- Napa Cabbage: Napa cabbage is more delicate and easier to chew and digest than green cabbage.
- Red Cabbage: Red cabbage is rich in vitamin C, an antioxidant that boosts the immune system. Compared to green cabbage, red cabbage contains 10 times more vitamins, cancer-fighting flavonoids, and plenty of antioxidants that improve eyes, teeth, bones, and immunity.
- Carrots: Carrots are rich in nutrients that improve your health. They contain antioxidants, which can protect your cells from damage and prevent conditions like cancer and heart disease. Carrots are rich in Vitamin A which is very important for eye health.
- Fried Onions: Onions are naturally sweet vegetables, and when they are exposed to high heat, their natural sugars break down and begin to caramelize.
- Grape tomatoes: Grape tomatoes are sweeter and have fewer seeds than other tomatoes.
- Chives: Chives are smaller, thinner and more delicate than green onions, and they have no edible bulb underneath.
- Popcorn: Roasted, charred corn kernels, sweet and savory.
- Red Bell Pepper: Red chillies are sweeter than green chillies.
- Mango: Mango is a sweet and refreshing fruit with a subjective flavor profile, just like any other food. Some describe it as hints of apple, apricot, peach, pear, pineapple, grapefruit and banana. Others say the fruit tastes like a combination of peach, orange and cantaloupe.
Substitute sweet coleslaw ingredients
- If napa cabbage is not available, choose green cabbage.
- Radicchio is similar in color and texture to red cabbage.
- Try using parsnips instead of carrots.
- Raw onions act as a shortcut to this recipe.
- Cherry tomatoes are similar to grape tomatoes.
- In a recipe, you can substitute scallions, leeks, shallots, and garlic for the chives. If you’re substituting a garnish, your best bet is green onion/scallions for a similar look and taste.
- If fresh corn is not available, use canned or frozen cooked corn.
- Baby bell peppers are a great alternative to red bell peppers, adding extra color to any salad.
- Substitute any fruit of your choice.
How to Grill Corn and Onions
- Heat the grill to medium heat (about 400 degrees).
- Cut off the ends of the onion and remove the outer skin.
- Slice the onion into 1-inch equal-sized pieces.
- Remove the husk and silk from the corn.
- Place the corn and onion slices directly on the grill grates.
- Reserve ½ cup of the grilled corn for the dressing.
- Cook for 10-15 minutes, turning the corn every few minutes and turning the onion slices over halfway through grilling.
- Remove from grill and cool completely before cutting corn off the cob and slicing onions.
How to Make Sweet Coleslaw
- Chop napa and red cabbage.
- Place the cabbage in the base of the bowl or platter.
- Add the cooled grilled corn and onions.
- Evenly spread the tomatoes, red bell peppers, carrots, chives and mango.
Sweet Corn Dressing Ingredients
- Popcorn: Preserved corn is mixed into the dressing and imparts a sweet and smoky flavor.
- Water: Water acts as an emulsifier and thins the dressing without using oil.
- Garlic: I like fresh garlic cloves in the dressing for the best flavor.
- White Vinegar: White vinegar provides acidity to the dressing.
- Lemon juice: I prefer fresh lemon juice for the best flavor.
- Yellow: Turmeric and black pepper have health benefits due to curcumin and piperine compounds. Since piperine increases curcumin absorption in the body by up to 2,000%, combining the spices enhances their effects. They can reduce inflammation and improve digestion, especially in supplement form.
- Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated into fine particles. The taste is similar to garlic but completely different from freshly chopped garlic. It tastes sweeter and less robust than fresh garlic but without the caramel undertones you get from roasted or roasted garlic.
- Salt Pepper: Salt enhances the other flavors of the dressing, while pepper works with turmeric for maximum nutritional value.
Substitute sweet corn dressing ingredients
- If popcorn is not available, use canned or cooked frozen corn.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- Apple cider vinegar is closest in taste and acidity to white vinegar.
- If fresh lemon juice is not available, try bottled lemon juice.
- Saffron or ginger are close substitutes for turmeric.
Recipe FAQs
Coleslaw tastes better the longer it sits; However, after several days, it gets wet. Therefore, I recommend dressing the coleslaw a few hours before serving.
You can make the coleslaw dressing ahead of time, keeping it in the refrigerator for up to a week.
A box grater is the best kitchen tool for shredding cabbage.
advice
- Using a vegetable chopper Helps speed up the cutting process.
- If you don’t have a box grater, shred the cabbage by hand or use a food processor.
- Make the salad a few hours before serving so the dressing softens the cabbage and develops the flavors.
- If you plan to eat the sweet coleslaw throughout the week, separate a small amount of the coleslaw and save the dressing for other batches throughout the week.
- Add fried tofu for an entrée salad.
- For most mangoes, the first stage of ripening involves getting nice and soft—think the same feeling as a ripe avocado. Mango will go from green to yellow/orange shade. Mangoes don’t have to be completely orange but have mostly orange or yellow spots.
This sweet coleslaw recipe is a savory but sweet approach to traditional coleslaw.
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📖 Recipe
Sweet coleslaw recipe
this Sweet coleslaw recipe Summer is best, with freshly grilled corn and onions, sweet mango and other vegetables in a sweet corn dressing. You will love this new delicious vegan salad recipe.
instructions
Roasted corn/onion
Heat the grill to medium (about 400 degrees).
Remove the husk and silk from the ear of corn.
Cut off the ends of the onion and remove the outer skin.
Cut the onion into 3 equal slices widthwise.
Place ears of corn and onion slices on grill grate.
Close the grill top and turn the corn every 10-15 minutes until browned.
Cook the onions for 5 minutes on each side.
Remove the corn and onion slices from the grill and cool before cutting the corn off the cob and slicing the onion.
Reserve ½ cup corn for the dressing.
Making Coleslaw
Slice the cabbage and place in a bowl or dish.
Add chopped red bell pepper, mango, tomato, chives, carrot, fried onion and corn.
Sweet Corn Dressing
Place all ingredients in a high speed blender and blend until smooth.
Refrigerate and store in an airtight container for up to 1 week.
Toss coleslaw with dressing until coated.
Let the dressing rest for about an hour before serving.
Comment
- Using a vegetable chopper Helps speed up the cutting process.
- If you don’t have a box grater, shred the cabbage by hand or use a food processor.
- Make the salad a few hours before serving so the dressing softens the cabbage and develops the flavors.
- If you plan to eat the sweet coleslaw throughout the week, separate a small amount of the coleslaw and save the dressing for other batches throughout the week.
- Add fried tofu for an entrée salad.
- For most mangoes, the first stage of ripening involves getting nice and soft—think the same feeling as a ripe avocado. Mango will go from green to yellow/orange shade. Mangoes don’t have to be completely orange but have mostly orange or yellow spots.
nutrition
Calories: 118kcalSugars: 28gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fats: 0.4gMonounsaturated fats: 0.2gSodium: 57mgPotassium: 864mgFiber: 7gSugar: 14gVitamin A: 7521IUVitamin C: 144mgCalcium: 180mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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