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This slaw was created a while back when I was asked to bring a side dish to a get-together. Those moments have become increasingly more frequent lately, haven’t they? These days everything is pot-luck style and to be honest, I really love it. I love getting to try a little something from everyone’s kitchen (and heart, in my opinion). However, let’s also be honest enough to say that we’ve all got probably two or three solid recipes that we put on rotation.

It’s time to change that. If you’re not a slaw person, this one might just change your mind. It’s sweet, smokey, tangy, salty and a little spicy. A fresh take on an old classic, this one appeals to just about everyone.

Red Cabbage Slaw With Sweet Corn, Cilantro, & Lime
2 Tbs. butter or oil
About 8 green onions (divided- all 8: white and light green parts sliced; 1/3 cup green onion tops)
1/8 cup fresh lime juice (from about two limes)
1/3 cup red wine vinegar
2 Tbs. sugar or honey
1 lb. frozen corn
1 jalapeño (half seeds removed and diced)
½ of a head of red cabbage (thinly sliced)
2/3 cup chopped fresh cilantro
4 Tbs. mayonnaise
2 Tbs. Greek Yogurt
1/3 tsp. smoked paprika
Salt (to taste)
Pepper

Directions:
First, get your onions going. You will need both the white and light green parts for this (reserve the dark green tops). Thinly slice your onions and add to a small bowl with lime juice, vinegar, sugar/honey, salt, and some black pepper. Stir to incorporate and set aside. This process helps pull some of the flavor from the onions into the dressing, it also makes the onions less aggressive in flavor. Win win!

Next, get your butter/oil melting over medium heat. Add the frozen corn, jalapeno, a little salt, and pepper to the melted butter. Let cook until warmed through, about 3-4 minutes (stirring every now and then). Turn off heat and let sit to cool.

Time to slice your cabbage. Cut the cabbage in half, reserve one half for a later time, and cut the other half in half again. Remove the hard core by slicing on the diagonal (pictured below). Cut your quarters in half again and thinly slice.

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In a large bowl combine cabbage, corn mixture, and herbs (cilantro and green onion tops). Set aside.

Prepare your dressing. To your prepared onion mixture add the mayonnaise and greek yogurt. Stir until a silky (and lavender in color, weird I know, but trust me) dressing is achieved. Pour over slaw and toss to coat. Refrigerate for about an hour to fully chill.  Toss once more before serving and taste (adding more salt if needed). I serve mine next to my pulled chicken with bourbon & brown sugar BBQ sauce.

Enjoy!

Images via Lauren Ariza 

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