Delicious Corn Cabbage Tangy Cole Slaw recipe served with grilled meats, burgers, or favorite barbecue sandwiches or sliders for summer entertaining!

Friends, when I think of the hard times that many of us face, I can’t help but think about our dinner table.

Last week, we were able to sit with friends gong through a tough situation, and share a casual meal together. We ate Slow Cooker Barbecue Chuck Roast Sandwiches with this tangy cole slaw.

Corn Cabbage Tangy Cole Slaw

This Corn Cabbage Tangy Cole Slaw is delicious paired with salmon, chicken, hot dogs, burgers, sliders, or sandwiches.

The practice of hospitality for our family goes beyond only hosting on the weekends. We open our home during the week, too. Sometimes we don’t even know we are going to host, but the opportunity arises.

You may say, I can never have company over last minute. Yeah, you have to think fast about what you have in your fridge, or what you can whip up or get quickly at the store.

But over the years, this is what I’ve learned. People don’t really care what you are serving.

The table needs to be open to last-minute opportunities, when people may need you, for moments where you practice genuine hospitality.

Ingredients for Corn Cabbage Tangy Cole Slaw

I love how fresh and summery this tangy cole slaw salad is. All you need is Napa and purple cabbage, shredded carrots, and fresh corn. I love to use leftover grilled corn.

Then for the dressing, it’s easy: mayo, creme fraiche (or sour cream), white vinegar, orange zest, and a tiny bit of sugar.

The ultimate summer salad. Make ahead and ENJOY!

Some of the most meaningful times together around our table have involved last-minute hosting.

With no time to plan, you can even order a pizza, make a salad, and you’ve got a meal.

More summer recipes to enjoy with cole slaw:

Sesame Chili Grilled Salmon

Grilled Margarita Turkey Kebabs

Sloppy Joes

Serve in the center of this Epic Hot Dog Board for 12!

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Corn Cabbage Tangy Cole Slaw

Ingredients

  • 3/4 c mayonnaise
  • 1/4 cup creme fraiche
  • 1/2 Napa cabbage head, finely sliced using mandolin
  • 1/2 purple cabbage head, finely sliced using mandolin
  • 1 c shredded carrot
  • 2 ears corn, cooked, kernels removed
  • 2 Tbsp white vinegar
  • 1 Tbsp white sugar
  • 2 lemon, juiced
  • 1 tsp orange zest

Instructions

  • In a large mixing bowl, combine the cabbages, corn, and carrots. Mix until combined.
  • In a small mixing bowl, combine the remaining ingredients, mixing until smooth.
  • Pour the mayonnaise mixture onto the cabbage and mix until coated.
  • Serve cold on your favorite barbecue sandwiches, or as a side dish.
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