Broccoli Corn Slaw
Fresh and crunchy Broccoli Corn Slaw is a simple, veggie-filled side dish perfect for cookouts, dinners, or meal prep.
Servings 8 servings
Calories 104kcal
Ingredients
- 16 ounces coleslaw mix shredded cabbage and carrots
- 2 cups corn well drained, fresh, canned, or frozen
- 2 cups broccoli florets Cut florets into bite-sized pieces
- ½ cup green onions sliced
- 1 cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ tablespoon Ranch seasoning the powder, not dressing
- ½ cup feta optional
Instructions
- Prepare the dressing. Add the mayonnaise, lime juice, Ranch powder, salt, and ground black pepper to a small mixing bowl. Whisk until well combined.
- Place the coleslaw, green onions, broccoli, and corn in a large mixing bowl. (A large bowl with a lid would be great because you'll need to cover and refrigerate it.)
- If you're using fresh corn, you'll need to cook it through, then cool it. For frozen corn, prepare it as directed on the package, then allow it to cool. For canned corn, you can drain it and add it directly to the bowl with the other produce ingredients. Regardless of what kind you use, drain it very well. Otherwise, the liquid will dilute your dressing. Add the corn to the bowl with the coleslaw.
- Pour the dressing over the vegetables, add the cheese, and toss until thoroughly mixed.
- Cover and refrigerate for at least one hour up to 10 hours before serving.
- Store any leftovers covered in the refrigerator for up to 24 hours.
Nutrition
Calories: 104kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 421mg | Potassium: 231mg | Fiber: 3g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 1mg
