Green cabbage, fresh corn, tomatillos, and cherry tomatoes: the perfect summer coleslaw recipe. A lime, garlic, and mustard dressing finish it off, along with a sprinkling of chopped cilantro.

  • Yield: 6 servings
  • Difficulty: Easy
  • Total: 25 mins, plus at least 5 hrs marinating and resting time
  • Active: 20 mins

Ingredients (10)

  • 6 cups shredded green cabbage
  • 1 cup charred fresh corn from the cob
  • 1 cup chopped tomatillos
  • 1 cup quartered cherry tomatoes
  • 6 tablespoons extra-virgin olive oil
  • Freshly squeezed lime juice
  • Zest of 1 lime
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Chopped cilantro


  1. Add the cabbage to a large bowl. Add the corn, chopped tomatillos, and quartered cherry tomatoes. Set aside.
  2. In a medium bowl, whisk together the olive oil, Lime juice and zest, garlic, and mustard. Add the dressing to the cabbage and toss well. Cover and refrigerate for at least 1 hour and up to 5 hours. Top with chopped cilantro before serving.