Corn Slaw
This Corn Slaw has an Asian spin, with grated apples, carrots, and fresh summer corn. It's a bright, crunchy cole slaw with a nutty dressing.
Ingredients
- 3 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 Granny Smith apples, grated
- 2 carrots, grated
- 3-5 green onions, finely chopped
- 2 corn cobs, cooked and cut off the cob
Make the dressing:
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 teaspoons fresh ginger, grated (optional)
- 1 lime, juiced
- 2 teaspoons sesame seeds, toasted
- salt and black pepper, to taste
Instructions
- Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes), or until heated through if using frozen (about 1 minute). Drain. Cut of the cob.
- Make the dressing: In a large bowl combine the soy sauce, honey, rice vinegar, sesame oil, and fresh lime. Whisk together; add the toasted sesame seeds and fresh ginger (option). Salt and pepper to taste.
- Squeeze excess liquid from cucumber, apples, and carrots with your hands (or press in between paper towels) and discard.
- Add vegetables and apples to the bowl with the dressing. Toss until well combined. Serve at room temperature or chilled.
Notes
Reposted from September 2014.
Nutrition Facts
Calories: 97kcal, Carbohydrates: 21g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Sodium: 152mg, Potassium: 290mg, Fiber: 4g, Sugar: 13g, Vitamin A: 2937IU, Vitamin C: 30mg, Calcium: 41mg, Iron: 1mg