This version of homemade coleslaw is made with a vinaigrette base giving it a lively tangy taste that is perfect on it’s own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips! A little bit of grilled corn on the cob with the kernels removed adds a little pop of sweetness to balance out the acidity.
Coleslaw originated from the a Dutch word Koolsla which means cabbage salad. It can be made with mayo or vinegar bases but traditional European Coleslaw is made with vinegar. It was only in America during the 18th century when mayonnaise arrived on the scene that vinegar based salads like coleslaw became mayonnaise based salads.
I am not a huge fan of mayo! Actually I am being polite I kinda hate it… not dislike hate. With a vinaigrette based homemade coleslaw not only can you rest assured that a day at the park won’t result in a day in the loo thanks to the curdled mayo based salads sitting in the sun. But… let’s face it a vinaigrette based salad is a little nicer on the waistline too. You all know how I alike to look for ways to enjoy my fave foods but keep the calories down if I can!
Plus cabbage itself is low on the glycemic index and very high in fibre. A great salad to load up your plate with so there is less room for the potato salad next in line at the BBQ.
Corn has been added to this slaw not only because it adds a great pop of colour but also a little sweetness to balance out the acidity of the vinaigrette. When we make corn in our house for some reason we always seem to have one sad left over ear of corn that sits in the fridge. So I have started adding the kernels to my salads to put the lonely cob to work.
TANGY HOMEMADE COLESLAW RECIPE
Homemade coleslaw made with a vinaigrette base giving it a lively tangy taste that is perfect on it's own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips!
- 5 cups shredded cabbage/coleslaw mix
- 2 cobs corn kernels removed from cob
- 3 tbsp olive oil extra virgin
- 3 1/2 tbsp white wine vinegar
- 1 1/2 tbsp honey
- 3/4 tsp sea salt
- 1 tsp ground black pepper
Add shredded cabbage mix, olive oil, vinegar, honey, salt and pepper to medium bowl. Remove corn kernels from cob by cutting kernels from cob with short knife. Add corn to bowl.
Remove corn kernels from cob by cutting kernels from cob with short knife. Add corn to bowl. If you do not have corn on the cob use 1 cup frozen corn kernels.
Serve immediately or cover and refrigerate for 3-5 days.
If you are following the 21 Day Fix or 80 Day Obsession Meal Plan the container counts are: 1 green, 1/2 yellow, 1 tsp.
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