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Green cabbage, fresh corn, tomatillos, and cherry tomatoes: the perfect summer coleslaw recipe. A lime, garlic, and mustard dressing finish it off, along with a sprinkling of chopped cilantro.
Adapted from Rachael Ray
1Add the cabbage to a large bowl. Add the corn, chopped tomatillos, and quartered cherry tomatoes. Set aside.
2In a medium bowl, whisk together the olive oil, Lime juice and zest, garlic, and mustard. Add the dressing to the cabbage and toss well. Cover and refrigerate for at least 1 hour and up to 5 hours. Top with chopped cilantro before serving.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, and turned out onto lettuce-lined trays.