Sweetcorn Scallion and Mayo Deli Coleslaw Salad
Sweeter and gentler than sharper deli slaws, this sweetcorn and scallion version brings creamy crunch to the barbecue table without shouting for attention. It’s a lovely side for chicken burgers, sausages and smoky chicken thighs when the meal needs something cool and easygoing.
Ingredients
- 380 g white cabbage finely shredded
- 150 g sweetcorn kernels cooked and cooled
- 4 scallions finely sliced
- 1 small carrot grated
- 65 g mayonnaise
- 25 g sour cream
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp caster sugar
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 tbsp chopped chives or parsley
Instructions
Prepare the cabbage and vegetables
- Finely shred the white cabbage and add it to a large bowl. Grate the carrot and finely slice the scallions, then add them to the cabbage.
Cook or prepare the sweetcorn
- If using fresh corn on the cob, grill or boil it until just tender, then cool completely and slice off the kernels. If using tinned sweetcorn, drain it very well. Add the sweetcorn to the bowl.
Make the creamy dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, white wine vinegar, Dijon mustard, caster sugar, sea salt and black pepper until smooth.
Toss the slaw
- Pour the dressing over the cabbage mixture and toss thoroughly until the sweetcorn and scallions are evenly distributed and the cabbage is lightly coated.
Rest and chill
- Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This helps the flavours settle while keeping the sweetcorn bright and the cabbage crisp.
Finish and serve
- Scatter over the chopped chives or parsley, then taste before serving. Add a tiny extra squeeze of lemon if you want more brightness. Serve cold with barbecue.
Notes
Sweetcorn is the ingredient that shifts the whole mood here. I prefer cooked kernels that have been cooled completely before mixing. Fresh corn cut from grilled or boiled cobs works beautifully, though drained tinned sweetcorn is perfectly fine on a busy day. What matters most is that the kernels are not wet when they go in. Too much moisture loosens the dressing and makes the slaw feel sloppy.
Scallions need slicing thinly so they thread through the bowl rather than landing in obvious chunks. I use both the white and green parts because the whites bring a little savoury bite while the greens keep the flavour softer. Sour cream is there to stop the mayo becoming too dense. It gives the dressing a more relaxed finish, which suits the sweetcorn nicely.
Nutrition
Calories: 126kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1.8gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 336mgPotassium: 236mgFiber: 2.6gSugar: 5gVitamin A: 1830IUCalcium: 52mgIron: 0.7mg
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