Easy Corn and Tomato Coleslaw
Adapted from Rachael Ray
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.
- 6 cups shredded green cabbage
- 1 cup charred fresh corn from the cob
- 1 cup chopped tomatillos
- 1 cup quartered cherry tomatoes
- 6 tablespoons extra-virgin olive oil
- Freshly squeezed lime juice
- Zest of 1 lime
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Chopped cilantro
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.
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