This slaw was created a while back when I was asked to bring a side dish to a get-together. Now let’s be honest, these moments have become increasingly more frequent lately haven’t they? Everything is pot-luck style these days, and to be honest, I actually really love it- getting to try a little something from everyone’s kitchen (and heart, in my opinion) is pretty neat. But let’s ALSO be honest in that we’ve all got probably two or three solid recipes that we put on rotation.

 

Since this recipe was thrown together before a party… I was not expecting was the reaction I got- just about every person who tried it asked if the recipe was on my blog. The answer was, of course, “No”… BUT I did gain the confidence to bring the dish to just about every other event for the next year haha. Not kidding, a handful of people at each of the following events asked me if the recipe was on the blog… SO, I’m excited to announce to all the curious guests (you know who you are!) that it is finally on the blog! And if you’re not a slaw person, this one might just change your mind- sweet, smokey, tangy, salty AND a little spicy… A fresher take on an old classic, it appeals to just about anyone.

 

You will need:

2 Tbs. butter OR oil

About 8 green onions (divided- all 8: white and light green parts sliced; 1/3 cup green onion tops)

1/8 cup fresh lime juice (from about two limes)

1/3 cup red wine vinegar

2 Tbs. sugar OR honey

1 lb. frozen corn

1 jalapeño (half seeds removed and diced)

½ of a head of red cabbage (thinly sliced)

2/3 cup chopped fresh cilantro

4 Tbs. mayonnaise

2 Tbs. Greek Yogurt

1/3 tsp. smoked paprika

Salt (I like you to be the judge on these measurements)

Pepper

 

First, get your onions going… You will need the white and light green parts for this (reserve the dark green tops). Thinly slice your onions and add to small bowl with lime juice, vinegar, sugar/honey, salt, and some black pepper. Stir to incorporate and set aside. This process helps pull some of the flavor from the onions into the dressing, it also makes the onions less aggressive in flavor. Win win!

Next get your butter/oil melting over medium heat. Add your frozen corn, jalapeno, a little salt, and pepper to the melted butter. Let cook until warmed through- about 3-4 minutes (stirring every now and then). Turn off heat and let sit to cool.

Time to slice your cabbage. Cut the cabbage in half, reserve one half for a later time, and cut the other half in half. Remove the hard core by slicing on the diagonal (pictured below). Cut your quarters in half again and thinly slice.

In a large bowl combine cabbage, corn mixture, and herbs (cilantro and green onion tops). Set aside.

Prepare your dressing. To your prepared onion mixture, add mayonnaise and greek yogurt. Stir until silky (aaannnd lavender in color, weird I know but trust me) dressing is achieved. Pour over slaw and toss to coat. Refrigerate for about an hour to fully chill. Toss once more before serving and taste (adding more salt if needed). I serve mine next to my PULLED CHICKEN WITH BOURBON & BROWN-SUGAR BBQ SAUCE. Enjoy!

CONDENSED (well sort of)

You will need:

2 Tbs. butter OR oil

About 8 green onions (divided- all 8: white and light green parts sliced; 1/3 cup green onion tops)

1/8 cup fresh lime juice (from about two limes)

1/3 cup red wine vinegar

2 Tbs. sugar OR honey

1 lb. frozen corn

1 jalapeño (half seeds removed and diced)

½ of a head of red cabbage (thinly sliced)

2/3 cup chopped fresh cilantro

4 Tbs. mayonnaise

2 Tbs. Greek Yogurt

1/3 tsp. smoked paprika

Salt (I like you to be the judge on these measurements)

Pepper

First, get your onions going… You will need the white and light green parts for this (reserve the dark green tops). Thinly slice your onions and add to small bowl with lime juice, vinegar, sugar/honey, salt, and some black pepper. Stir to incorporate and set aside. This process helps pull some of the flavor from the onions into the dressing, it also makes the onions less aggressive in flavor. Win win!

Next get your butter/oil melting over medium heat. Add your frozen corn, jalapeno, a little salt, and pepper to the melted butter. Let cook until warmed through- about 3-4 minutes (stirring every now and then). Turn off heat and let sit to cool.

Time to slice your cabbage. Cut the cabbage in half, reserve one half for a later time, and cut the other half in half. Remove the hard core by slicing on the diagonal (pictured below). Cut your quarters in half again and thinly slice.

In a large bowl combine cabbage, corn mixture, and herbs (cilantro and green onion tops). Set aside.

Prepare your dressing. To your prepared onion mixture- add mayonnaise and greek yogurt. Stir until silky (aaannnd lavender in color, weird I know but trust me) dressing is achieved. Pour over slaw and toss to coat. Refrigerate for about an hour to fully chill. Toss once more before serving and taste (adding more salt if needed). I serve mine next to my PULLED CHICKEN WITH BOURBON & BROWN-SUGAR BBQ SAUCE. Enjoy!