Cabbage and Corn Slaw with Cilantro and Orange Dressing

I’ve made this slaw at least 6 or 7 times and it’s the best ever - but I have tweaked it a tad to my taste buds. As others have said I put fresh lime juice in it and always fresh crushed garlic. And to use it for fish tacos add jalapeño . I go by how hot it is. I have Never used bagged slaw. Alway fresh cabbage and carrots. The taste is so much fresher. Personally it is my favorite slaw and always get reviews from family and friends. Bringing it to a going away party today. If I can will update how successful it was and it’s got lots of competition with many bring homemade dishes.

• Cape Cod Karen

• Connecticut

• 7/29/2023

This was good -- I misread the ingredient list while shopping and bought orange juice instead of concentrate. No worries: cooked 11 oz down on the stove until I had 1/3 cup. I felt something was missing once it was assembled, so we adding a jalapeño and about 1/2 tsp of cumin. Delicious!

• Sara Campbell

• West Middlesex, PA

• 5/16/2022

Pretty bland, if you follow the recipe as it was written.

• stevecooks

• Portland ME

• 8/3/2020

I made this salad for a retirement party at work. I love the combination of flavors. I did not have time to chop everything so I bought a large chopped salad made by a very recognizable greens company. It had cabbage, green onions, carrots, cilantro and kale in it and came with a dressing and crunchy bits packet inside. All I had to do was cut the corn off of the two ears I had and add some frozen corn I did myself this year. I mixed it all up after adding all the ingredients and vinaigrette. Everyone was very complimentary. I may try the lime juice suggested by others next time, though, because the salad has a slight bitterness to it as I eat it the second day.

• janblondie

• Ogden Utah

• 10/1/2016

This slaw was a huge hit at our BBQ! Certainly a recipe that you can adapt with your vegis, herbs and dressing ingredients. I used all freshly harvested red and green cabbages, 3 different types of carrots, Corn, 3 types of peppers and 2 types of onions. Super colorful.

• seasonsinthegarden

• San Diego

• 7/13/2014

This was a big hit at annual 4th of July block party for 100 . Even slaw skeptics were impressed!

• ljvalencia

• Sacramento,

• 7/5/2014

I don't understand all the rave reviews. I made this from scratch, following the recipe, shredding everything myself and using fresh corn, although I used chives rather than onions because I can't eat raw onion. I also used a little lime juice like others suggested. It was a lot of work for a very mediocre result. I served it to 13 other people and no one thought it was anything special. The mix of veggies was OK, but the dressing just didn't do much to enhance the salad. The cilantro was too overwhelming, also, and I usually love cilantro.

• Anonymous

• Atlanta, GA

• 5/25/2013

This dish is simply, summer on a plate! Love this version of coleslaw! Very fresh and crisp. Visually appealing. I also added more cilantro (I am a huge cilantro addict - can never have enough).

• shareyoung

• Drexel, MO

• 9/7/2012

之前我让我通常导致公司试一试it out first and in this case I am very glad I did! The first time I made this recipe as written I thought it was very bland and a little weird tasting. The second time I used some of the suggestions of other reviewers and it turned out great. First, do not use unseasoned rice vinegar -- you must use seasoned! I used half orange juice concentrate and half fresh lime juice. I cut the oil in half. I used a bag of frozen corn and a half bag of shredded carrots and that was easier and worked just fine. Made it the day before and actually though it was better the second day. Again, with the modification I loved it and would definitely make it again.

• Anonymous

• scotch plain, nj

• 7/16/2012

This was an excellent variation on cole slaw! The citrus dressing was delicious - even my picky husband really liked it. I made the recipe as directed but used seasoned rice vinegar on hand and just eliminated other seasoning. I also reduced the oil by half which is just a personal preference. The dish was light, a little citrusy sweet but not too much. Just really good with ribs. I will be making this all summer!

• Anonymous

• california

• 5/28/2012

Crisp, refreshing and colorful salad. I added more cilantro and used regular OJ plus the zest from 1/2 of a large orange. Turned out great. This will be my "go-to" recipe this summer!

• caustvold

• Boston

• 5/8/2012

This slaw is always a crowd pleaser and people are always surprised at how easy it is to make. It is especially terrific with fresh ears of sweet corn. I make this several times every summer.

• mddufault

• chicago, IL

• 11/25/2011

It's extremely healthy & colorful. Makes a nice presentation next to other bland color foods. I made my own slaw mixture instead of using 'bagged' slaw. I used the food processor to grate some green cabbage & some red cabbage to equal 16 oz. slaw mixture instead of the bagged kind. I also grated the carrots using the food processor, I used some extra carrots I like them. Someone told me it looked like "a Mexican Fiesta" because it's so colorful. Everyone liked it and took large helpings. The flavor is nice & fresh & summery. Next time I may add a little bit of fresh hot pepper such as some Habanero, jalapeño or Thai chilies, and maybe some 'lime' juice for a little more tanginess. I like a little spice & brightness. I would make this again.

• Me_Want_Chocolate

• NJ close to Manhatten, NY

• 7/26/2011

Greatest slaw ever. Made an enormous bowl of this (double the recipe) for the 4th of July and it was ALL GONE half way through the party! I did not used bags of mix. Sliced up a big head of napa and half a head of green instead. Used a little less oil and ended up only using 2/3 of the dressing at all and it was plenty. Make it easy on yourself and bring out your food processer to chop it all up. Hands down...this is AWESOME.

• thesheck

• Burlington, VT

• 7/12/2011

FANTASTIC. Broccoli slaw is a must. Used cilantro and jalapenos. Delicious. Tried another time w/ fresh basil instead of cilantro. Killer! Play around w/ dressing ratios. Could eat this every day. So light and flavorful.

• vickipr

• Arlington, VA

• 6/21/2011