Asian Coleslaw with Roasted Sweet Corn


QuantityUnitIngredient NameProcessing/Notes
3/4cup(s)rice vinegar
3/4 cup(s)soil oil
1/2cup(s)brown sugar
1/2 cup(s)soy sauce
2tablespoon(s)sesame oil
4tablespoon(s)fresh ginger rootminced
freshly cracked black pepperto taste
7cup(s)green cabbagethinly sliced
3cup(s)red cabbagethinly sliced
1red bell pepperthinly sliced and cut into 1 inch pieces
1yellow bell pepperthinly sliced and cut into 1 inch pieces
5carrotspeeled and shredded
1 bunchscallions (green onions)chopped
1/2cup(s)fresh cilantrochopped
2ears fresh cornroasted
1/2 cup(s)sliced almondstoasted
  1. In a medium bowl, whisk together the rice vinegar, oils, soy sauce, brown sugar, ginger, garlic, and pepper. Set aside.
  2. Roast corn on grill until browned slightly. Remove from grill and set aside to cool. Once cooled, cut kernels off of cobs. 
  3. 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.
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