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 

serves 6-8

The Ingredients:
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

The Process:
Preheat broiler.

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.

In a small bowl whisk together spices, yogurt, lemon juice and hot sauce to taste. Add the dressing and corn mixture to the cabbage and toss to coat. 

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