Organic Recipes > Salad or Side > Cabbage and Corn Slaw with Cilantro Orange Dressing
Cabbage and Corn Slaw with Cilantro Orange Dressing (Serves 8)
courtesy of Pam Anderson, Bon Appetit
A colorful, delicious twist on the traditional slaw!
Ingredients
1/3 cup orange juice (I also love a squeeze of lime or lemon to brighten the flavor)
1/3 cup rice vinegar
a pinch of good salt
a pinch of sugar
1/3 cup good extra virgin olive oil
1 small head of green cabbage,sliced very thin
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips (optional)
1/2 cup chopped fresh cilantro
Method
A colorful, delicious twist on the traditional slaw!
Ingredients
1/3 cup orange juice (I also love a squeeze of lime or lemon to brighten the flavor)
1/3 cup rice vinegar
a pinch of good salt
a pinch of sugar
1/3 cup good extra virgin olive oil
1 small head of green cabbage,sliced very thin
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips (optional)
1/2 cup chopped fresh cilantro
Method
- Whisk orange juice, rice vinegar, salt, sugar and olive oil in small bowl. Adjust to taste. Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine cabbage, corn kernels, carrots, red bell pepper strips, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
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