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
Dressing:
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!
Adapted from Food Network: 50 Slaws, June 2013
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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