Vegetable Slaw Recipe #380219
A colorful slaw for the summer to go with your grilled meats. You can use green or red cabbage. Add the sugar snaps peas and corn to the slaw just before serving, to keep the peas from turning brown and the red cabbage from releasing some of its color. Peas and corn can be prepared the day before and stored in the refrigerator.
40 min | 30 min prep
SERVES 8 -10
- 4 cups cabbage, chopped (from 1 large head, about 18 ounces)
- 1 cup red bell pepper, stemmed, seeded and cut into small dice (1 small red pepper)
- 1/2 cup green onion, white and light-green parts, chopped (1 bunch)
- 2 tablespoons jalapeno peppers, chopped (1 small pepper)
- 1/2 cup fresh cilantro, chopped (1/2 small bunch)
- 1/2 cup canola oil
- 2 tablespoons fresh lime juice (about 2 or 3 limes)
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon cumin seed, toasted (see NOTE)
- 8 ounces sugar snaps peas, cut on the diagonal into 1/2 inch pieces (2 cups)
- 2 cups corn on the cob (Kernels from 3 ears)
- Combine the cabbage, red bell pepper, scallions, jalapeno pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to develop.
- Prepare an ice water bath by filling a medium bowl with ice cubes and water.
- Fill a medium saucepan two thirds with water and bring to a boil over high heat. Blanch sugar snap peas for about 1 minute; remove with slotted spoon into the ice water bath. Drop corn in same boiling water and cook about 5 minutes; remove to ice water bath. Drain veggies and dry with paper toweling.
- Cut the kernals from the corn and add to the cabbage. Add peas to cabbage and toss just before serving.
- NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a bowl to cool completely.
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5 stars