Monday, May 11, 2015

Southwestern Corn Slaw

Southwestern Corn Slaw

3  Cups  Shredded Red Cabbage
3  Cups  Shredded Green Cabbage
1  Tablespoon  Kosher Salt
1  Cup  Roasted Corn
1  seeded and thinly sliced  Poblano Pepper
3  Green Onions, thinly sliced
1/4  Cup  chopped Cilantro

1  Avocado
1/3  Cup  Lemon Juice
1/3  Cup  Olive Oil
1/3  Cup  Water

In a large colander, toss together the Cabbages and the Kosher Salt.  Let sit for 1 hour (over the sink or a large bowl), then rinse and dry well.  (Here's a tip:  if you have a mandoline, use it to make quick work of shredding the Cabbages--goes so much faster, and you won't end up with chunky Slaw.  Here's another tip:  don't be like me and forget to buy the Red Cabbage.)

In a blender, puree the Dressing ingredients.  Toss over the Cabbages and add remaining Slaw ingredients, tossing to blend.  Serves 8-10.  Serve with Slow Cooker Cajun Pulled Pork.

We all aren't super big fans of Coleslaw, but we really enjoy this one.  I think it's because it's actually pretty mild (unless you get a spicy Poblano!) and the Avocado gives it a creamy flavor without any Mayo at all!  Pretty dandy, I think!

"A good name is rather to be chosen
than great riches,
and loving favor rather than
silver and gold."
Proverbs 22:1

Adapted from Food Network: 50 Slaws, June 2013

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