Grilled Corn and Red Cabbage Slaw recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Nutrition Info

132.4 calories
carbohydrate: 19.6 g
cholesterol: 5 mg
fat: 5.5 g
fiber: 4.2 g
protein: 5.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 58.9 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.

  3. Pour lime juice into a bowl, add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.

  4. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw, toss well.

Recipe Yield

4 servings

Recipe Note

This fresh, light slaw is great with fish tacos.

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