How To Eat The Rainbow
I love this slaw. It screams SUMMER and RAINBOWS!
Red cabbage. Orange carrots. Yellow corn. Green cilantro.
Corn is great all summer and will be perfect for this Labor Day side. I like corn raw but you can cook it on the grill or boil it. No matter how you slice it (ha!) you will end up with a crunchy, flavorful, oil free pile of goodness.
Note: some people hate cilantro. I totally get it. One way to mitigate the cilantro-ness is to add chopped scallions or red onions. Also marinating the slaw for an extra 30 minutes mellows it out. But if that is just too much to bear, use parsley instead.
Best served day of
Makes enough for 6 people
3 ears of corn 1/2 of a head of purple cabbage 4 carrots 1 red pepper Cilantro, a few sprigs
Cut the kernels of corn from the cob. Shred the cabbage. Grate the carrots on a box grater or in the food processor using the shred blade. Dice the pepper and mince the cilantro.
Vegan Honey Lime Dressing 4 limes 2 heaping tablespoons stoneground mustard 2 tablespoons Bee Free Honee or agave Salt, a pinch
Whisk together the dressing ingredients.
Pour the dressing over the slaw and toss to coat. Marinate for an hour or so. Enjoy!
To read more recipes by Lisa Dawn Angerame, visit her here.
-Illustration by Beth Sworobuk