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Corn Coleslaw Recipe with cabbage, corn, radish, avocado, lime and cilantro

Corn Coleslaw Recipe

No mater what you’re grilling, this Corn Coleslaw recipe will fit right in! It’s the perfect side dish, packed with sweet, zesty and crunchy goodness.
Course Salad
Cuisine American
Keyword coleslaw dressing, Coleslaw recipe, how to make coleslaw
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 269 kcal
Author Mahy



  • 2 cups cabbage shredded
  • 2/3 cup carrots shredded
  • 1 cup radishes sliced
  • 2 cups corn kernels raw or cooked
  • 3 scallions sliced
  • 2 avocados sliced
  • 1/4 cup cilantro leaves minced


  • 2 Tablespoons lime juice
  • 1 tablespoon vinegar
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/4 cup olive oil
  • 1/3 cup cilantro leaves minced


  1. For the coleslaw, mix all ingredients together in a large bowl, except for the avocados.
  2. For the dressing, mix all ingredients in a container with a lid and shake the container well.
  3. Pour the dressing over the coleslaw and mix well. Arrange the sliced avocados over the slaw and serve right away :)

Recipe Notes

You can shred all the veggies for your slaw using the disc blade of your food processor or buy ready pre-shredded cabbage.

Add any hard fruits like apples, pears, peaches, nectarines for sweetness that compliments the corn and slaw.

The dressed up coleslaw salad can keep in the fridge for 3 days, so make plenty!


Nutrition Facts
Corn Coleslaw Recipe
Amount Per Serving
Calories 269 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 178mg8%
Potassium 547mg16%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 9g10%
Protein 3g6%
Vitamin A 2685IU54%
Vitamin C 22.9mg28%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.