This delightful dish harmoniously combines the sweetness of fresh corn with the delicate flavor of crab, creating a refreshing slaw that’s perfect for any gathering.
Ingredients
Scale:
2 cups fresh corn kernels (about 4 ears of corn)
1 cup cooked crab meat, preferably lump crab
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 medium red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or agave syrup
Salt and pepper to taste
Instructions
Prepare the Corn: If using fresh corn, carefully slice the kernels off the cob. You should have about 2 cups. Set aside.
Mix the Veggies: In a large mixing bowl, combine the fresh corn, crab meat, green cabbage, red cabbage, red bell pepper, cilantro, and green onions. Toss gently to combine, ensuring the crab meat remains intact.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth and creamy. Season with salt and pepper to taste.
Combine: Pour the dressing over the vegetable mixture. Gently fold the dressing into the slaw until well coated.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve: Give the slaw one last gentle toss before serving.
