Grilled Corn And Red Cabbage Slaw Food

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• 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.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

RED CABBAGE AND GRILLED CORN SLAW

Steps:

• Heat grill to medium to high heat: Clean husks off corn, wash and pat dry. Brush with olive oil, sprinkle with salt and pepper. Grill corn until golden and charred on all side, remove and set aside to cool. Cut and remove kernels from cob, set aside.
• Finely shred cabbage and place in a bowl. Mix in corn, sprinkle with salt and pepper. Pour bottle of Asian toasted sesame dressing over mixture until mixed throughout.
• Cover and place in the refrigerator for at least one hour before serving.

GRILLED CORN SLAW

Steps:

• Heat a grill pan over medium heat.
• Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
• In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
• Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

GRILLED SALMON TACOS WITH RED CABBAGE SLAW

Steps:

• Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
• Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
• Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
• Heat your grill or grill pan on medium high heat.
• Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
• Flip the salmon and cook skin side down for another 1 to 2 minutes.
• Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
• Flake the salmon a bit with a fork and put a few pieces on each tortilla.
• Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.

GRILLED RED AND GREEN CABBAGE SLAW

Steps:

• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
• Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
• Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.