Crunchy Summer Slaw
Crunchy Summer Slaw
Ingredients
For the Slaw
- 1/2 green cabbage, head, thinly sliced
- 1/4 red cabbage, head, thinly sliced
- 1 cucumber, diced
- 15 cherry tomatoes, halved
- 1/4 red onion, finely diced
- cup 1/4 fresh parsley, chopped
- 1 can corn, drained
For the Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon garlic powder, as needed
Instructions
- 1
Remove any outer, damaged leaves from the green and red cabbage. Thinly slice both cabbages into fine shreds. Place the shredded cabbage into a large mixing bowl.
⏱️ 3 min
- 2
Dice the cucumber into bite-sized pieces. Halve each cherry tomato. Finely dice the red onion. Chop the fresh parsley. Add the prepared cucumber, cherry tomatoes, red onion, and parsley to the bowl with the cabbage.
⏱️ 4 min
- 3
Open and drain the can of corn. Add the drained corn to the bowl with the other slaw ingredients.
⏱️ 1 min
- 4
Prepare the dressing: In a separate medium bowl, combine the sour cream, mayonnaise, apple cider vinegar, dijon mustard, granulated sugar, salt, black pepper, and garlic powder. Whisk the dressing ingredients together until smooth and well combined.
⏱️ 3 min
- 5
Pour the prepared dressing over the mixed slaw ingredients in the large bowl. Using salad servers, toss the slaw thoroughly to ensure all ingredients are coated with the dressing.
⏱️ 2 min
- 6
Taste the slaw and adjust seasoning (salt and pepper) as needed. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Summer Slaw
For the Slaw
- 1/2 green cabbage, head, thinly sliced
- 1/4 red cabbage, head, thinly sliced
- 1 cucumber, diced
- 15 cherry tomatoes, halved
- 1/4 red onion, finely diced
- cup 1/4 fresh parsley, chopped
- 1 can corn, drained
For the Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon garlic powder, as needed
Instructions
- 1
Remove any outer, damaged leaves from the green and red cabbage. Thinly slice both cabbages into fine shreds. Place the shredded cabbage into a large mixing bowl.
⏱️ 3 min - 2
Dice the cucumber into bite-sized pieces. Halve each cherry tomato. Finely dice the red onion. Chop the fresh parsley. Add the prepared cucumber, cherry tomatoes, red onion, and parsley to the bowl with the cabbage.
⏱️ 4 min - 3
Open and drain the can of corn. Add the drained corn to the bowl with the other slaw ingredients.
⏱️ 1 min - 4
Prepare the dressing: In a separate medium bowl, combine the sour cream, mayonnaise, apple cider vinegar, dijon mustard, granulated sugar, salt, black pepper, and garlic powder. Whisk the dressing ingredients together until smooth and well combined.
⏱️ 3 min - 5
Pour the prepared dressing over the mixed slaw ingredients in the large bowl. Using salad servers, toss the slaw thoroughly to ensure all ingredients are coated with the dressing.
⏱️ 2 min - 6
Taste the slaw and adjust seasoning (salt and pepper) as needed. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 2 min