Tangy Coleslaw

December 13, 2017

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tangy Coleslaw


  • Author: kelsey nixon
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 3 ears fresh corn, shucked (2 cups kernels)
  • 1/4 cup fresh cilantro, chopped
  • 2 large carrots, shredded or grated (2 cups)
  • 1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
  • 1 red bell pepper, thinly sliced (1/2 cup)
  • 1/2 head red cabbage, shredded (about 2 cups)
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 1/4 head green cabbage, shredded (about 2 cups)
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • Juice of 3 limes (1/4 cup)
  • Kosher salt and cracked black pepper

Instructions

Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl.

Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper.

Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

Looking for more simple weeknight recipes? Check out Recipe Club.

Learn More