Southwestern Corn Slaw: Serves 6
Preshredded cabbage is the answer to every busy cook’s dream. Just add veggies and corn, and this recipe’s a done deal.
Prep Time: 5 minutes
1 10-ounce bag preshredded cabbage
1 10-ounce package frozen corn kernels, thawed
1 small red onion, thinly sliced
4 scallions, thinly sliced
1 small zucchini, diced
1 red bell pepper, seeded and chopped
1/4 cup chopped cilantro or parsley
1/4 cup apple cider vinegar
2 tablespoons light olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon ground cumin
1. Combine cabbage, all vegetables, and cilantro in a large bowl.
2. Combine vinegar, oil, mustard, honey and cumin in a small bowl. Pour over the salad, toss and let stand until needed.