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Posted by on Mar 25, 2013 in Appetizer, Easy, Featured, Healthy, Salads, Sides, Vegetable | 16 comments

Grilled Corn Cole Slaw with Tangy Lime Dressing

Grilled Corn Cole Slaw with Tangy Lime Dressing

I know, I know!  It’s been nearly two weeks since my last post.  That’s crazy!  Did you think I fell off the face of the Earth?  Well I didn’t.  I’m still kickin’ but you know sometimes you let yourself just get so out of balance and priorities are bouncing all over the place (and not where they’re supposed to be) and nothing is right in the world?  I let that happen and I needed to take a quick step back and readjust.  I needed a good breather from everything technological.  I needed some downtime.  BUT I’m back now and feel very rested and like things make more sense now.  The fog has cleared!  SO…I thought we’d talk about Grilled Corn Cole Slaw with Tangy Lime Dressing?

Grilled Corn Cole Slaw with Tangy Lime Dressing

 

I love this recipe because it has so many great colors.  We are supposed to eat the colors of the rainbow everyday, right?  Well with this you’ve almost got it.

The corn was super easy to grill.  It was cold the day I made it and I didn’t want to go outside and get all involved with the barbecue grill so I decided to place the corn, still on the cob, on top of my gas stove and char the outside the way you’d do peppers to make this Roasted Corn and Tomato Soup.  It worked like a charm.

Grilled Corn

 

For some of the veggies I used my trusty mandoline to get an easy julienne to make it prettier but you could easily just use a box grater.  If you don’t have a mandoline, there are a few in my Amazon shop.  I use mine all the time and I’m not really sure how I did without it before.

Chopped Veggies for Slaw

 

Look at those colors!!!  And the flavors are unreal, too.  To me this is just the perfect recipe.  You’ve got the best color you could ask for.  Crunch from all the fresh vegetables, tanginess from the lime, sweetness from the honey and the smokey grilled flavor from the corn. YUM!

Grilled Corn Slaw with Tangy Lime Dressing

 

One thing I have to say though is that it doesn’t keep well.  I ate it the next day.  Of course I did.  If I love something I never get sick of it but (maybe from the acid in the lime) the colors all start to run together.  Mostly the purple from the cabbage and the red bell pepper.  It still tasted good but it loses it’s crunchiness and becomes a bit soggy as well.

Grilled Corn Slaw with Lime Dressing

 

For the dressing I also used my immersion blender.  You could easily just use a whisk but I love how the immersion blender gets it so emulsified and combined in a way that’s almost impossible without it.

Here’s the printable.

Grilled Corn Cole Slaw with Tangy Lime Dressing

Yield: 6-8

Grilled Corn Cole Slaw with Tangy Lime Dressing

Ingredients

  • 3 ears fresh corn, shucked and silks removed
  • 2 carrots, julienned
  • 1/2 a medium red bell pepper, sliced thin
  • 1/2 a medium yellow bell pepper, sliced thin
  • 1 jalapeño pepper, seeds and ribs removed and diced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups red cabbage, shredded
  • 2 cups napa cabbage, shredded
  • juice of three limes
  • 1 teaspoon lime zest
  • 1/4 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 3 tablespoons honey
  • salt and pepper to taste

Instructions

  1. Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears evenly.
  2. Cut the kernels off the cobs once cooled.
  3. In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, red and napa cabbage and cilantro and set aside.
  4. Using an immersion blender or whisk, combine oil, vinegar, lime juice and zest and honey until smooth.
  5. Add salt and pepper to taste and toss the slaw with the dressing.
http://www.myinvisiblecrown.com/2013/03/25/grilled-corn-cole-slaw-with-tangy-lime-dressing/

This is absolutely perfect for your next get together or maybe your first barbecue of the year?

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16 Comments

  1. I love this recipe. Cole slaw says “Summer” and I hope it is coming soon. I’ve never tried a recipe like this but I will try this one.

    • It was so good! I will be making it a lot in the Summer. Hope you’re trip is going well.

    • Thank you so much Dara! I did end up eating a LOT of it all alone! Totally guiltless, too. :)

    • Thank you!! It’s almost all the colors of the rainbow.

  2. DELICIOUS! Even my “meatatarian” family members loved it.

    • That’s awesome!! I have one of those, too by the way. :) thanks so much for stopping by to let me know. It means so much.

  3. This was sooo wonderful! It is so visually beautiful and the taste is AMAZING! I made it for my mom’s birthday and it was a huge hit! Will definitely be making it again!

    • Thank you so much! That just makes my day. One of the most rewarding things about writing this blog is having someone tell you they made a recipe of yours and enjoyed it. It’s a big reason why I do it so thank you. I’m so happy you guys liked it.

  4. I don’t think I’ve seen a more colorful salad. I can’t wait to try it. I appreciate your remark about the salad not keeping very long. One thing I do to extend the life of those precious beautiful vegetables is mix only the vegetables and have the dressing on the side. That way, if there are any leftovers, I can eat off them for a day or two or more and it’s still pretty fresh. Rather than cook the corn I’ll just strip it from the cob and it’ll be so sweet there’s no need for honey. Thanks for the inspiring post.

    • That’s a great idea! Thanks for sharing. I had to put everything together for the sake of the post but in the future I will do exactly what you suggested. I also love the taste of fresh corn cut right from the cob. It’s so crunchy! In this slaw though the grilled flavor really adds an element that’s uncommon and I feel the honey is somewhat needed to cut the tart lime (although I’m a HUGE lime fan). To keep it super healthy I could probably use agave nectar in place of it though. There are so many small tweaks that could be done to take the recipe in lots of different directions. Thanks so much for suggesting them! And please stop back by and let me know how you liked it? :)

    • It is actually amazing on fish/shrimp tacos! Thanks for stopping by Millie. :D

Trackbacks/Pingbacks

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