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A close-up high-angle shot of Cowboy Cabbage Slaw with glossy creamy dressing and bright yellow charred corn kernels.

Cowboy Cabbage Slaw with Charred Corn and Creamy Lime Dressing

This Cowboy Cabbage Slaw features a vibrant mix of shredded green and purple cabbage, smoky charred corn, black beans, and a zesty creamy lime dressing. The perfect crunchy side dish for BBQs, tacos, or healthy lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Southwestern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 1/2 head Green Cabbage shredded (approx. 450g)
  • 1/4 head Purple Cabbage shredded (approx. 225g)
  • 1.5 cups Yellow Corn charred (250g)
  • 1 large Red Bell Pepper finely diced
  • 1/2 small Red Onion thinly sliced
  • 1/2 cup Fresh Cilantro finely chopped
Pantry & Dairy
  • 1 can Black Beans 15 oz (425g), rinsed and drained
  • 1/2 cup Cotija Cheese crumbled (60g)
Creamy Lime Dressing
  • 1 cup Mayonnaise 240ml
  • 2 whole Limes juiced
  • 1 tsp Honey or agave
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika

Equipment

  • 1 Cast-Iron Skillet For charring the corn kernels.
  • 1 Large Mixing Bowl Preferably white ceramic for presentation.
  • 1 Mandoline slicer For uniform cabbage shreds.

Method
 

Prepare the Components
  1. Heat a dry skillet over high heat. Add corn and cook without stirring for 2-3 minutes until charred. Stir and cook for another 2 minutes.
  2. Thinly shred the green and purple cabbages. Rinse in cold water and spin dry completely.
Assembly
  1. In a small bowl, whisk mayonnaise, lime juice, honey, cumin, and smoked paprika until glossy and white.
  2. In a large bowl, combine cabbages, corn, beans, and peppers. Pour dressing over and toss to coat. Top with red onions, cilantro, and cotija cheese.

Notes

For the best texture, dry the cabbage thoroughly using a salad spinner.
If making ahead, keep the dressing separate until 30 minutes before serving.