This Corn Slaw has an Asian spin, with grated apples and fresh summer corn. It’s a bright, crunchy cole slaw recipe tossed with a nutty, sesame oil dressing. It’s colorful, delicious slaw with corn, and easy to serve as a side, a dip, or with grilled pork, chicken, steak, or fish!

spoonful of Sweet Asian Slaw with Apple and Corn

I love a fresh healthy salad for summer! This recipe today has an Asian spin, and pairs well with any Asian menu. We love this love this fresh, beautiful salad, with a touch of summer corn, as it’s a great way to eat the rainbow (or your colors).

Corn Slaw

This lighter salad is awesome alongside grilled meat or fish. Our tip is to squeeze out the excess liquid from the fruit and vegetables, which keeps the salad from getting watery. The dressing is fresh and savory!

Read more: Corn Slaw
white bowl of Sweet Asian Slaw with Apple and Corn

Why I love this recipe

  • Great summer party salad.
  • Easy to prepare ahead (the flavors really settle in).
  • Best potluck or picnic salad!
deconstructed Sweet Asian Slaw with Apple and Corn

Gather these ingredients

Give this Asian coleslaw a try–add fresh corn, two kinds of cabbage, toasted sesame seeds (yum!) and whatever veggies you want to use up in the fridge. But here’s what we used:

  • Green and red cabbage
  • Granny Smith apples
  • Carrots
  • Green onions
  • Fresh corn on the cob
  • Soy sauce
  • Honey
  • Rice vinegar
  • Sesame oil
  • Lime
  • Sesame seeds (toasted)
  • Fresh ginger, finely chopped
  • Salt and black pepper
stirring Sweet Asian Slaw with Apple and Corn

How do you make a corn slaw?

  1. Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain. Cut of the cob.
  2. Make the dressing: In a large bowl combine the soy sauce, honey, rice vinegar, sesame oil, and fresh lime. Whisk together; add the toasted sesame seeds and fresh ginger (option). Salt and pepper to taste.
  3. Squeeze excess liquid from cucumber, apples, and carrots with your hands (or press in between paper towels) and discard.
  4. Add vegetables and apples to the bowl with the dressing. Toss until well combined. Serve at room temperature or chilled.
asian dressing in a bowl with a spoon

How do you serve Corn Salad?

What I love most about this sesame dressing is its light and fresh and can also be served on any noodle salad or a green salad.

Not only it looks refreshing and appetizing, but it is so easy to put together for a weeknight family meal or a big potluck party. It’s a perfect salad to complement your BBQ meats, delish on tacos, Ahi tuna steak, and other Asian potluck menus.

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fresh Sweet Asian Slaw with Apple and Corn

Recipes to serve with this Asian salad:

shaved Sweet Asian Slaw with Apple and Corn

Tips and substitutions:

  • With fresh corn in season, I made this for a gathering, so I took the time to boil fresh sweet corn and then slice it off the cob. It  very fresh-tasting with the fresh corn, and the apples gave it a nice, tart flavor.

  • We use this OXO Good Grips® Steel Chef’s Mandoline! You can buy it, here. [affliliate link]

  • You can leave out the carrots or apples, but they really do add a nice sweetness to the salad.Optional to use frozen corn, but as always, fresh is better in flavor.Optional to NOT use sesame seeds, but they add a nice nutty flavor.
tossed Sweet Asian Slaw with Apple and Corn

Friends, enjoy for summer for picnics and potlucks, with no worries about refrigeration. That is a win-win!

More Asian salads you may want to try while you are here:

ENJOY!

tossed Sweet Asian Slaw with Apple and Corn
5 stars (1 review)
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Get the Recipe:

Corn Slaw

Sandy Coughlin
This Corn Slaw has an Asian spin, with grated apples, carrots, and fresh summer corn. It's a bright, crunchy cole slaw with a nutty dressing.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 8
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Ingredients
 

  • 3 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 2 Granny Smith apples, grated
  • 2 carrots, grated
  • 3-5 green onions, finely chopped
  • 2 corn cobs, cooked and cut off the cob

Make the dressing:

  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoon rice vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoons fresh ginger, grated (optional)
  • 1 lime, juiced
  • 2 teaspoons sesame seeds, toasted
  • salt and black pepper, to taste

Instructions
 

  • Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain. Cut of the cob.
  • Make the dressing: In a large bowl combine the soy sauce, honey, rice vinegar, sesame oil, and fresh lime. Whisk together; add the toasted sesame seeds and fresh ginger (option). Salt and pepper to taste.
  • Squeeze excess liquid from cucumber, apples, and carrots with your hands (or press in between paper towels) and discard.
  • Add vegetables and apples to the bowl with the dressing. Toss until well combined. Serve at room temperature or chilled.

Notes

Reposted from September 2014.
Cuisine: asian
Course: Salad
Calories: 97kcal, Carbohydrates: 21g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Sodium: 152mg, Potassium: 290mg, Fiber: 4g, Sugar: 13g, Vitamin A: 2937IU, Vitamin C: 30mg, Calcium: 41mg, Iron: 1mg
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Corn Slaw