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Supper Club: Cabbage and Corn Slaw with Cilantro and Orange Dressing

This month’s Supper Club theme was Tailgating. I picked 2 recipes that didn’t involve turning the stove on at all, because this heat wave we’ve had for the last few weeks has been killer. The heat index has been around 115°F, and it’s just exhausting! So I found this cooling slaw recipe that I thought would be perfect. My store was out of regular coleslaw mix, so I used broccoli slaw mix instead. This doesn’t take too long to put together, and it makes a big batch of really colorful slaw.

Cabbage and Corn Slaw with Cilantro and Orange Dressing
Bon Appétit July 2007

yield: Makes 8 servings

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Big Flavors Rating: 4 Stars


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