|4||tablespoon(s)||fresh ginger root||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|
|2||ears fresh corn||roasted|
- 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.