Jalapeno Corn Slaw

Name: Jalapeno Corn Slaw
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1/2 head green cabbage, thinly sliced; 2 cups corn kernels, roasted; 2 red bell peppers, roasted (peeled, seeded and diced); 1 red onion, diced; 3 tablespoons fresh lemon juice; 3 tablespoons champagne vinegar; 2 jalapeno chilies (seeded and minced); 1 cup cilantro, coarsely chopped; fresh ground black pepper; salt

Submitted by DailyInspiration

"A little Tex-Mex combination with a light dressing of lemon juice and champagne vinegar -- no oil. Sounds really light and fresh. Prep time does not include refrigeration time."

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photo by PaulaG

Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 6-8

ingredients

¹⁄₂ head green cabbage, thinly sliced
2 cups corn kernels, roasted
2 red bell peppers, roasted (peeled, seeded and diced)
1 red onion, diced
3 tablespoons fresh lemon juice
3 tablespoons champagne vinegar
2 jalapeno chilies (seeded and minced)
1 cup cilantro, coarsely chopped
fresh ground black pepper
salt

directions

Roast red bell pepper either over a gas flame until it blisters or in a skillet with 2 tablespoons oil and blister over high heat. Wrap in a wet paper towel and set aside to steam gently. When you remove the towel, most of the skin should come off with it. Scrape off the rest of the skin with a butter knife. For corn, place "unshucked" ears of corn in an oven and set at 350 degrees - roast for 30 minutes or until kernels are soft. Shuck the corn, remove the silk, cut the kernels from the cob and proceed as directed.
Combine all the ingredients in a bowl, including salt and pepper to taste. Toss well. Cover and let stand in the refrigerator for 2 hours before serving.

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Reviews

This was delightfully different an is now in my "best of" cookbook. I loved that it had NO oil! There isn't much dressing at all. I placed everything into a lidded container and actually shook it to coat the cabbage. The first day the slaw was almost too (spicy) hot to enjoy, but it mellowed and we enjoyed it more day two. The cabbage was still crisp, fresh, and not a wilted mess. Served with pork bbq sliders and fish tacos. Thank you for sharing the recipe!

Susie D
Forgot to give it the stars in my review!

Joycee Troyer
This is an excellent recipe. It so fresh tasting and packed with flavor. After reading Susie D's review, I made the slaw the day before serving. The flavors went together very nicely. This was served with Fiesta Chicken with Jalapeno Cilantro Cream (#161360) they were perfect together.

PaulaG