Vegetable Slaw
Ready In: 40 mins
Serves: 8-10
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
- Combine the cabbage, red bell pepper, green onion, jalapeno pepper, cilantro, canola oil, lime juice, rice wine 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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