Vegetable Slaw

Ingredients

• 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)

Directions

1. 1

   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.

2. 2

   Prepare an ice water bath by filling a medium bowl with ice cubes and water.

3. 3

   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.

4. 4

   Cut the kernals from the corn and add to the cabbage. Add peas to cabbage and toss just before serving.

5. 5

   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.