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BBQ Corn Salad with Coleslaw

  13 rater(s)

Bring the back patio flavors of the barbecue into your home by making a simple barbecue sauce that you can drizzle over a wonderfully warm corn salad. The corn salad is paired with a lovely coleslaw that has a zesty and herbaceous flavor. Enjoy!

  • Prep Time: 20m
  • Cook Time: 5m
  • Total Time: 25m


For the BBQ Sauce

  • 1/2 chipotle peppers, soaked in water
  • 1/4 c soaking water from chipotle peppers
  • 1 1/2 tsp. olive oil
  • 1 1/2 tsp. low-sodium tamari
  • 1 1/2 tsp. apple cider vinegar
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1/4 c sun-dried tomatoes (not in oil)
  • 2 soft dates, pitted
  • 1/2 Roma tomato
  • 1/4 tsp. sea salt

For the Corn Salad

  • 2 ears organic corn
  • 1/2 c cucumber, diced
  • 1/2 c tomato, diced
  • 1/2 c hulled hemp seeds
  • 2 tbsp. lemon juice
  • 1/2 c parsley
  • 1/4 c mint
  • 1/2 tsp. sea salt
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. red chili flakes
  • 2 tbsp. red onion, chopped
  • 1 avocado, pitted, peeled, and chopped (optional)

For the Coleslaw

  • 1/2 c cashews
  • 1/4 c water
  • 2 tbsp. apple cider vinegar
  • 1 1/2 tsp. raw honey
  • 1/4 tsp. sea salt
  • 1 c shredded cabbage
  • 1/2 c shredded carrots
  • 1/4 c cilantro, chopped


For the BBQ Sauce

  1. If chipotle peppers are too spicy for you, remove the seeds before beginning the recipe.
  2. Add all of the ingredients to a blender and blend until smooth. You may need to add a little more soaking water from the chipotle to easy the blending process.
  3. Pour the BBQ sauce into a bowl once you have reached your desired consistency, cover it with plastic wrap, and place in the fridge while you prepare the corn salad and slaw.

For the Corn Salad

  1. Husk the corn and cut the kernels off the cob. Warm a drizzle of olive oil in a medium pan over medium-high heat and add the corn once it is hot. Cook for about 5 minutes, tossing occasionally. Remove from heat.
  2. Add the corn to a large salad bowl along with the remaining salad ingredients. Toss to combine.
  3. Remove the BBQ Sauce from the fridge and pour your desired amount over the corn salad. Toss to coat all the ingredients and save remaining sauce in an airtight container in the fridge for up to 3 days.

For the Coleslaw

  1. Add the cashews, water, apple cider vinegar, honey, and sea salt to a blender and blend until smooth. This is your dressing.
  2. Toss the cabbage, carrots, and cilantro in a large salad bowl. Drizzle your desired amount of dressing over the slaw and toss to coat the ingredients.
  3. Serve the slaw with corn salad and enjoy!