This is the slaw that goes with absolutely everything. Vibrant purple-red cabbage, sweet charred corn, crunchy carrot, and a zingy honey-mustard dressing — it's a side dish that steals the show at every BBQ, picnic, and weeknight dinner.
The secret weapon here is charring the fresh Corn directly in a hot pan. It takes five minutes and completely transforms the flavour — adding a smoky sweetness that takes this slaw from a simple salad to something you genuinely can't stop eating. As we ease into autumn in Perth, this is the perfect bridge between summer BBQ season and the cosier months ahead.
What You'll Need
The Slaw
- ½ Red Cabbage, finely shredded (about 4 cups)
- 2 cobs Corn, kernels cut from the cob
- 2 Carrots, peeled and coarsely grated
- 1 bunch Italian Parsley, roughly chopped
- 4 Spring Onions, finely sliced
Honey Mustard Dressing
- 2 tbsp Bee Brew Craft Honey
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 3 tbsp Olive Oil
- 1 clove Garlic, finely grated
- Salt and Cracked Black Pepper
How to Make It
Heat a dry frying pan or cast-iron skillet over high heat until very hot. Add the corn kernels in a single layer (no oil needed) and leave them to sit undisturbed for 2 minutes until they start to char on the bottom. Give them a toss and cook for another minute or two. Remove from the heat and set aside to cool. This step is the difference between a good slaw and a great one.
Using a sharp knife or a mandoline, finely shred the red cabbage into thin ribbons. Place in a large mixing bowl. The finer you shred it, the more tender the final slaw will be. If you have time, sprinkle the cabbage with a pinch of salt, scrunch it with your hands for 30 seconds, and let it sit for 10 minutes. This draws out moisture and softens it slightly without losing that gorgeous crunch.
In a small jar with a lid, combine the honey, apple cider vinegar, Dijon mustard, olive oil, and grated garlic. Seal and shake vigorously until emulsified. Taste and adjust — more honey for sweetness, more vinegar for punch, or more mustard for bite.
Add the grated carrot, charred corn, spring onions, and parsley to the cabbage. Pour over the dressing and toss everything together thoroughly. Taste and season with salt and pepper. Let the slaw rest for at least 10 minutes before serving — this gives the flavours time to meld and the cabbage time to absorb the dressing beautifully.
💡 Chef's Tips
Make it the Night Before: This slaw actually improves overnight in the fridge. The cabbage softens slightly and the dressing infuses every strand. It keeps well for 2–3 days, making it ideal for meal prep or to bring to a gathering.
What to Serve It With: This is brilliant alongside grilled chicken, fish tacos, pulled pork, or as a topping for burgers. It also works as a standalone light lunch with some crusty bread.
Mix Up the Cabbage: Try using half red cabbage and half Green Cabbage or Savoy Cabbage for a slightly different texture. Each brings something a little different to the bowl.
Can't Find Fresh Corn? Tinned corn kernels work in a pinch — just drain and dry them well before charring, or add them straight to the slaw without cooking.
Get Fresh Ingredients Delivered
Red Cabbage, Corn, Carrots, and Parsley are all available individually or in our Garden Salad Box — everything you need for a week of vibrant, crunchy salads.
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