Summer Slaw with Corn & Honey-Lime Dressing

15 20 298
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Summer Slaw with Corn & Honey-Lime Dressing
Health Highlights


3 medium ear Sweet yellow corn (shucked, silks removed)
2 medium Carrots (julienned)
1/2 medium pepper(s) Red bell pepper (sliced thin)
1/2 medium pepper(s) Yellow bell pepper (sliced thin)
1 medium pepper(s) Jalapeno pepper (seeds and ribs removed, diced)
1/4 cup Cilantro (coriander) (chopped)
2 cup shredded Red cabbage
2 cup, shredded Napa cabbage, raw
3 whole lime(s) Lime juice (fresh) (for dressing)
1 tsp Lime peel (zest) (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1/4 cup Apple cider vinegar (for dressing)
2 tbsp Honey (for dressing)
1 pinch Salt and pepper (for dressing)
1/4 cup Pumpkin seeds (pepitas) (optional)


Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears. Cut the kernels off the cobs once cooled.

In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, cabbages, cilantro and set aside.

Combine oil, vinegar, lime juice, zest and honey and whisk until smooth.

Add salt and pepper to taste and toss the slaw with the dressing.


Nutrition Facts

Per Portion

Calories 298
Calories from fat 149
Calories from saturated fat 22.3
Total Fat 16.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 11.0 g
Cholesterol 0
Sodium 322 mg
Potassium 610 mg
Total Carbohydrate 34 g
Dietary Fiber 5.7 g
Sugars 16.8 g
Protein 5.8 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.1
Vegetables 3.7

Energy sources


Meal Type(s)