Side dishe for 10

Mexican Cabbage Slaw

Name: Mexican Cabbage Slaw
Total time: 17 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 tbsp neutral oil; 3 ears corn; 2 large jalapenos; 4 cups shredded green cabbage; 1 large carrot; 1 red bell peppers; 1/2 small red onion; 4 green onions; 1/3 cup fresh cilantro (optional); 2 1/2 tbsp each: fresh orange juice & fresh lime juice; 2 tsp apple cider vinegar; 1 tsp each: ground cumin & smoked paprika; 1/2 tsp chili powder; 1/4 tsp mexican oregano (optional); 1 1/2 tbsp honey or agave (optional); kosher salt & pepper (optional)

Crunchy cabbage, corn, peppers, and carrots are tossed with citrus, vinegar, spices, and a lightly sweet dressing.

$0.47per serving $

17 minstart to table

10servings

American Vegetarian Gluten-free Budget Side dishes Lunches No-cook Summer

Ingredients

6 tbsp neutral oil
3 ears corn
2 large jalapenos
4 cups shredded green cabbage
1 large carrot
1 red bell peppers
1/2 small red onion
4 green onions
1/3 cup fresh cilantro (optional)
2 1/2 tbsp each: fresh orange juice & fresh lime juice
2 tsp apple cider vinegar
1 tsp each: ground cumin & smoked paprika
1/2 tsp chili powder
1/4 tsp mexican oregano (optional)
1 1/2 tbsp honey or agave (optional)
kosher salt & pepper (optional)

Steps

Cut the corn from the ears and place it in a large bowl.
Shred the cabbage and carrot, slice the peppers and onion, and add them to the bowl.
Slice the green onions and chop the cilantro, then stir them into the vegetables.
Whisk the oil, orange juice, lime juice, vinegar, cumin, paprika, chili powder, oregano, and honey.
Pour the dressing over the vegetables, season with salt and pepper, and toss for 2 minutes.
Let the slaw stand for 5 minutes before serving.