Cabbage and Corn Slaw with Orange Dressing

Pat Duran


This is a great recipe to serve at a BBQ or other summer function- but it is also good any time of the year- especially when you want to "WOW" your family and friends. Holds up well in any weather. Very refreshing and crisp.


★★★★★ 3 votes

8 servings
25 Min



  • 1/3 c
    frozen orange juice concentrate, thawed but not diluted
  • 1/3 c
    unseasoned rice vinegar
  • 1/3 c
    canola oil or vegetable oil
  • ·
    salt and pepper to taste

  • 2 pkg
    8 oz. each coleslaw mix (in produce)
  • 2 c
    frozen whole kernel corn(4 ears fresh cut from cob in summer)
  • 2 medium
    carrots, peeled and coarsely grated
  • 1 medium
    red bell pepper, trimmed and cut into strips
  • 6 medium
    green onions, thinly sliced
  • 1/4 c
    chopped fresh cilantro

How to Make Cabbage and Corn Slaw with Orange Dressing


  1. Dressing:
    Whisk the ingredients together in a small bowl.Set side in fridge. This is a great do ahead dressing- can be made a day ahead. Cover and refrigerate.
  2. Veggie Prep:
    Combine all ingredients in a large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve. Oh so good!
  3. Note:
    For added taste sprinkle on fried bacon crumbles,or strawberries halves, of orange segments or apple chunks.

Printable Recipe Card

About Cabbage and Corn Slaw with Orange Dressing

Course/Dish: Vegetables, Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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