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Photo: Jennifer Davick; Styling: Buffy Hargett

Marinated Slaw

Marinated Slaw isn't your ordinary side dish. We added fresh corn, cucumbers, cilantro, and banana peppers to this slaw along with bright spices.

This recipe goes with Crispy Lemon Catfish

Southern Living AUGUST 2013

  • Yield: Makes 4 servings


  • 1 (16-oz.) package shredded coleslaw mix
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 2 medium-size Kirby cucumbers, sliced into half-moons
  • 1/2 cup chopped fresh cilantro
  • 1 cup jarred mild banana pepper rings, drained
  • 2 garlic cloves, minced
  • 1 cup rice vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/2 cup mayonnaise


Combine coleslaw mix, corn kernels, cucumbers, cilantro, banana pepper rings, and garlic in a large zip-top plastic freezer bag. Whisk together vinegar, sugar, kosher salt, cumin, crushed red pepper, and black pepper; add to bag. Seal bag, and turn to coat. Let stand 30 minutes. Drain; transfer to a serving bowl. Stir in mayonnaise to coat.


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Marinated Slaw Recipe