Red Cabbage and Corn Slaw
This light and refreshing summer slaw with sweet corn and cabbage comes together in less than 20 minutes and can be made a few days in advance.
Ingredients
- 15 oz frozen sweet corn thawed, or fresh corn kernels
- ½ head red cabbage shredded or thinly sliced
- ½ cup fresh cilantro chopped
- 1-2 jalapenos diced, remove seeds if you don't like spicy
- 2 limes juiced
- 1-2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Place a large skillet over medium-high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes.
- Transfer the corn to a large mixing bowl and allow it to come to room temperature. While the corn is cooling chop the red cabbage, jalapenos, and cilantro.
- To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well. Cover the bowl and refrigerate for 2 hours before serving. Store covered in the fridge for up to 3 days.
Nutrition
Calories: 177kcalCarbohydrates: 34gProtein: 5gFat: 5g