This salad is a great complement to your summer meal. I especially love it with fish, but it will work with almost anything. You can use frozen corn, but I love the chunks of corn that you can get from the fresh corn that is in season now. I take an ear of corn and put it in the microwave for 2 min before removing it from the husk. It’s quick and simple and mess free and takes out the rawness.

Perfect summer salad !


for slaw:

  • 1 half head green cabbage, finely shredded on a mandoline or by hand
  • 1 half red cabbage, finely shredded
  • 11/2 cups, shredded carrots
  • 3 scallions, thinly sliced
  • 1 large jalapeño, stemmed, seeded, and finely diced
  • 1/2 red onion, finely shredded
  • 1 steamed ear of fresh corn, removed from husk

for dressing:

  • 1/2 mashed ripe avocado
  • 1/3 cup buttermilk
  • 1/3 cup white balsamic vinegar
  • 3 tablespoons mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped cilantro
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly cracked pepper


Whisk together all the ingredients for the dressing in a large mixing cup until smooth and all ingredients are well blended. Toss the slaw with the dressing until well incorporated and season with additional salt and pepper to taste. Enjoy!