Tuesday, December 18, 2012
Roasted Corn and Red Cabbage Slaw
How about a break from the holiday carb fest for something a little more colorful and crunchy? This tex mex slaw comes courtesy of Driftless Organics. The November storage box had in it not only a plethora of root vegetables but two beautiful heads of red cabbage. The roast corn is ridiculously easy to prepare, even in the middle of winter. Frozen corn can go a long way.
The slaw is a great side dish on its own, but it is even better as a taco filling. Fish tacos come to mind. Our tasty dinner consisted of seasoned ground turkey, a smear of sour cream and a mound of this beautiful purple slaw wrapped up in a corn tortilla.
It was hard to stop...
recipe courtesy of Driftless Organics
1 medium head of red cabbage, cored and shredded
1/2 red onion, very thinly sliced
2 carrots, grated
1 cup frozen sweet corn
2 cloves garlic, minced
1/2 red sweet pepper, chopped
1 Tbsp oil
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp ancho chili powder
3 Tbsp yogurt
2 Tbsp lemon juice
Salt & pepper to taste
hot sauce to taste
Combine cabbage, red onion, and carrots in a large bowl. Set aside.
Toss sweet corn, garlic, and red pepper in oil. Season with salt and pepper. Spread on
a baking sheet in an even layer. Place under broiler for 7-10 minutes, watching carefully and stirring occasionally, until the corn is completely thawed and starting to brown. Let cool.