This recipe for summer coleslaw is absolutely fresh!
AppetizersCornEat LocalNo-Cook MealsSaladsSummer CookingSummer PartiesSummer PicnicSummer Salads and SidesVegetables
Ингредиенты
- 5 cups (425 g) thinly sliced green cabbage
- 2 cups (300 g) fresh or frozen corn kernels, blanched
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 ml) sambal oelek
- ¼ cup (10 g) chopped cilantro
- ¼ cup (10 g) chopped basil
- 2 tbsp chopped mint
- 3 green onions, chopped
- ½ cup (65 g) pine nuts, roasted
- Small cilantro, basil and mint leaves
Инструкция
- In a large bowl, combine the cabbage, half of the corn, the lemon juice, oil and sambal oelek. Add half of the herbs and half of the green onions. Season with salt and pepper.
- In another bowl, combine the remaining corn, herbs and green onions.
- Place the salad on a serving platter and garnish with the reserved corn mixture and the pine nuts. Sprinkle with the cilantro, basil and mint leaves. Serve immediately.
