Tuesday, June 7, 2011


To be honest, I've always thought the idea of coleslaw was a little gross. I used to have to make it every once in awhile when I worked at Unos in college. The mayo mixture was kind of runny and weird, and I was never a huge fan of cabbage. Because of this, I never really gave it a shot. I just figured I wouldn't like it.

A few months ago when I made pulled pork for the first time, I decided to try making my own coleslaw. The pulled pork needed something. Something sweet and fresh that gave it a little crunch. So, I went for it. Like most foods that I've developed an imperious attitude toward, coleslaw turned out to be great after all. I don't know why I waited so long to try it.

It was creamy, crunch, fresh, and delicious. This time, I made it again adding some bell pepper and a sweet corn. It was the perfect match for my barbecued chicken and grilled veggies.

Sweet Corn Coleslaw (inspired by All Star Sandwich Bar)
Serves 4
  • 1/2 head purple cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 2 carrots, peeled and shredded
  • 1 shallot, sliced thin
  • 1 can yellow corn, drained
  • 1 yellow bell pepper
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 2/3 cup mayonnaise or miracle whip
  • Salt and freshly ground black pepper
  • 1/2 teaspoon poppyseed

In a medium bowl, combine the cabbage, carrots, shallot, and corn. Set aside. In a small bowl combine sugar, vinegar, mayonnaise, salt, and pepper. Mix together and pour over cabbage. Gently combine until cabbage mixture is fully coated. Sprinkle poppyseed over mixture and toss. Refrigerate for 1 hour before serving.


  1. I'm also a recent coleslaw convert. All Star's is so good!

  2. That sounds like a very good coleslaw... especially with the corn. I like some but not others.