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.

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.

RED CABBAGE SLAW

Steps:

• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

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 AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.
• Add cabbage and jalapeño pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.
• Add cabbage and jalapeño pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

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.