Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| 3/4 | cup(s) | rice vinegar | |
| 3/4 | cup(s) | soil oil | |
| 1/2 | cup(s) | brown sugar | |
| 1/2 | cup(s) | soy sauce | |
| 2 | tablespoon(s) | sesame oil | |
| 4 | tablespoon(s) | fresh ginger root | minced |
| 3 | tablespoon(s) | garlic | minced |
| freshly cracked black pepper | to taste | ||
| 7 | cup(s) | green cabbage | thinly sliced |
| 3 | cup(s) | red cabbage | thinly sliced |
| 1 | red bell pepper | thinly sliced and cut into 1 inch pieces | |
| 1 | yellow bell pepper | thinly sliced and cut into 1 inch pieces | |
| 5 | carrots | peeled and shredded | |
| 1 | bunch | scallions (green onions) | chopped |
| 1/2 | cup(s) | fresh cilantro | chopped |
| 2 | ears fresh corn | roasted | |
| 1/2 | cup(s) | sliced almonds | toasted |
Instructions:
- In a medium bowl, whisk together the rice vinegar, oils, soy sauce, brown sugar, ginger, garlic, and pepper. Set aside.
- Roast corn on grill until browned slightly. Remove from grill and set aside to cool. Once cooled, cut kernels off of cobs.
- In a large bowl, mix the green cabbage, red cabbage, bell peppers, carrots, green onions, corn kernels and cilantro. Toss with the dressing mixture and refrigerate for 2 hours or more, tossing occasionally. Serve with a sprinkling of toasted almonds.
Recipe Category: