Spicy Cabbage And Corn Slaw Recipes

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SPICY CABBAGE AND CORN SLAW



Spicy Cabbage and Corn Slaw image

This spicy corn slaw with cabbage will be the star of any barbecue! It's sweet and spicy with tons of crunch and it's under 100 calories.

Provided by Kristen McCaffrey

Categories     Salad     Side Dish

Time 25m

Yield 8

Number Of Ingredients 11

2 cups fresh (or frozen) corn, cooked
14 oz. shredded cabbage coleslaw mix
2 jalapeno peppers, seeded and minced
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 cup fresh cilantro, chopped
2 limes, juice
1/4 cup low fat mayonnaise
1 tbsp. honey
Salt and pepper

Steps:

  • Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
  • Toss the veggies and dressing together. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 2/3 cup, Calories 88 cal, Carbohydrate 15 g, Fat 3 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 88 mg, Sugar 7 g

CABBAGE AND CORN SLAW



Cabbage and Corn Slaw image

This crunchy slaw is sweet, spicy and creamy thanks to corn, cayenne and sour cream.

Categories     slaw     slaw recipes     coleslaw     cabbage and corn slaw     cabbage slaw     corn slaw     side dish     taco topping     summer side dish     summer side dish recipes

Time 5m

Yield 1

Number Of Ingredients 7

2 tbsp. sour cream
2 tbsp. lime juice
1/8 tsp. cayenne
2 c. shredded green or red cabbage
1/4 c. corn kernels (from 1/2 ear)
1 green onion, sliced
2 tbsp. cilantro, chopped

Steps:

  • In bowl, whisk together sour cream, lime juice, cayenne and 1/4 teaspoon salt. Toss with shredded green or red cabbage and corn kernels.
  • Let stand, tossing often, for 10 minutes. Stir in green onion and cilantro.

SPICY CABBAGE SLAW



Spicy Cabbage Slaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 7

1 medium white cabbage, finely sliced
2 carrots, peeled and shredded
2 teaspoons celery salt
1/2 to 1 teaspoon red pepper flakes
1 tablespoon dried Mexican oregano crushed
2/3 cup olive oil
1/3 cup red wine vinegar

Steps:

  • Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.

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