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
Tangy Homemade Coleslaw
Ingredients
- 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
Instructions
- 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.
- Mix well.
- Serve immediately or cover and refrigerate for 3-5 days.
Notes
Nutrition
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Diego says
Love coleslaw salad!!!! Will try this recipe!!
Phill Slater says
A rare sunny day in the UK so we are having a BBQ. This will be the perfect accompaniment.
p.s. I’m not a fan of mayo either.
ainfanti15 says
It is always a rainy sunny weekend over Victoria day long weekend. Do you have a long weekend for Victoria Day in the UK?
Sondria Harp says
I love that you balanced out the coleslaw between the tangy sweet. I can’t wait to put this on top of a pulled pork sandwich.
April says
I love both vinegar based coleslaw and mayo coleslaw. I love the history of vinegar coleslaw. I learned something new today! The slaw looks delicious!
Stephanie Simmons says
I’ve never made coleslaw from scratch before but this looks easy enough! Sounds delicious, too!
Heather says
Coleslaw is just the best! It goes so well with basically any meal! I love your fresh and tangy take on it!
Alison Rost says
I prefer homemade coleslaw over store bought ones any day! It’s fresh and it just has a better flavor. I’d love to try this version of yours. It’s nice on its own or as a topping in sliders!
Mayuri Patel says
Informative bit of history behind coleslaw and I too am not a huge fan of mayo. This colorful and tangy coleslaw looks delicious. Bookmarked the recipe.
ainfanti15 says
Please let me know what you think when you get a chance to try!
Lisa says
Perfect for summer! I love a good coleslaw!
Casey says
I LOVE Coleslaw! And I am loving the fact that you used corn in yours! This looks so colorful and tasty! I cannot wait to try it!