Corn and Poblano Pepper Purple Coleslaw

This coleslaw is amazing and tasty, but may be I’m a bit partial since I made it.  I love purple cabbage over green since it makes for a prettier plate, but this was created to top fish tacos.  It is also an amazing side dish for chicken as well.  And as always, this recipe is mayonnaise free, since I don’t like the stuff.



2 1/2-3 C Purple Cabbage, rough chopped

1 Poblano Pepper, deseed, and dice

1/2 Red Onion, chopped

2 Ears Corn, kernels removed

1/4 C Cilantro, finely chopped

1 C Greek Yogurt

Juice of 1 Lime

1 tsp. White Wine Vinegar

1tsp. Sugar


Salt and Pepper to taste


-Combine all ingredients together in bowl.  Keep in refrigerator until ready to eat (I find it tastes better after sitting at least 1 hour), stir before serving. Enjoy!


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