Misso Resort Cabbage Corn Slaw W Cilantro Dressing Food

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING

Cabbage and Corn Slaw with Cilantro and Orange Dressing image

Provided by Pam Anderson

Categories Salad Fruit Herb Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Corn Bell Pepper Carrot Summer Vegan Raw Cabbage Cilantro Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

CABBAGE AND CORN SLAW

Cabbage and Corn Slaw image

This crunchy slaw is sweet, spicy and creamy thanks to corn, cayenne and sour cream.

Categories slaw slaw recipes coleslaw cabbage and corn slaw cabbage slaw corn slaw side dish taco topping summer side dish summer side dish recipes

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

2 tbsp. sour cream
2 tbsp. lime juice
1/8 tsp. cayenne
2 c. shredded green or red cabbage
1/4 c. corn kernels (from 1/2 ear)
1 green onion, sliced
2 tbsp. cilantro, chopped

Steps:

In bowl, whisk together sour cream, lime juice, cayenne and 1/4 teaspoon salt. Toss with shredded green or red cabbage and corn kernels.
Let stand, tossing often, for 10 minutes. Stir in green onion and cilantro.

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

Spicy Napa Cabbage Slaw with Cilantro Dressing image

Provided by Ruth Cousineau

Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

Steps:

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

EASY MEXICAN COLESLAW WITH CORN

Easy Mexican Coleslaw with Corn image

This Mexican Coleslaw is incredibly easy to make, yet deliciously crisp & packed with flavor! This crowd pleasing slaw is healthy (no mayo! no sugar!), super versatile & totally customizable! Perfect for weeknight dinners, taco nights, picnics, BBQs & more! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories Salad Side Dish

Time 17m

Number Of Ingredients 16

Ingredients

6 TBS Neutral Oil (- vegetable or canola - DIVIDED)
3 Ears Corn (- shucked & kernels cut off cob (about 2 ½ cups kernels))
2 large Jalapenos (- stemmed, seeded & diced)
4 cups Shredded Green Cabbage ((16 ounces shredded coleslaw mix or ½ medium head))
1 large Carrot (- shredded or peeled into ribbons)
1 medium Red Bell Peppers (- stemmed, cored & finely sliced or diced)
½ small Red Onion (- finely sliced)
4 medium Green Onions (- thinly sliced)
1/3 Cup Fresh Cilantro (- packed & finely chopped, or more to taste)
2 ½ TBS EACH: Fresh Orange Juice & Fresh Lime Juice
2 tsp Apple Cider Vinegar
1 tsp EACH: Ground Cumin & Smoked Paprika
½ tsp Chili Powder
¼ tsp Mexican Oregano ((OPTIONAL))
1-2 TBS Honey or Agave (- to taste (or Granulated Sugar))
Kosher Salt & Pepper (- to taste)

Steps:

Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

Nutrition Facts : Calories 89 kcal, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 14 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPICY CABBAGE AND CORN SLAW

Spicy Cabbage and Corn Slaw image

This spicy corn slaw with cabbage will be the star of any barbecue! It's sweet and spicy with tons of crunch and it's under 100 calories.

Provided by Kristen McCaffrey

Categories Salad Side Dish

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups fresh (or frozen) corn, cooked
14 oz. shredded cabbage coleslaw mix
2 jalapeno peppers, seeded and minced
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 cup fresh cilantro, chopped
2 limes, juice
1/4 cup low fat mayonnaise
1 tbsp. honey
Salt and pepper

Steps:

Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
Toss the veggies and dressing together. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 2/3 cup, Calories 88 cal, Carbohydrate 15 g, Fat 3 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 88 mg, Sugar 7 g

MISSO RESORT CABBAGE & CORN SLAW W/ CILANTRO DRESSING

Misso Resort Cabbage & Corn Slaw W/ Cilantro Dressing image

Make and share this Misso Resort Cabbage & Corn Slaw W/ Cilantro Dressing recipe from Food.com.

Provided by Melinda Esposito

Categories Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil
2 (8 ounce) bags coleslaw mix
4 ears fresh corn, shucked
2 medium carrots, grated
1 medium bell pepper, sliced
6 medium green onions, sliced
1/2 cup cilantro, chopped

Steps:

Whisk orange juice, rice vinegar, oil in small bowl. Season w/ salt pepper. DO AHEAD Dressing can be made 1 day ahead, cover and refrigerate.
Combine slaw, corn, carrots, red bell peppers, onions, cilantro in large bowl. Toss with enough dressing to coat. Season salt to taste w/ salt & pepper. Let stand 15 mins for flavors to blend. Toss again and serve.

Nutrition Facts : Calories 164.4, Fat 9.8, SaturatedFat 0.8, Sodium 30.5, Carbohydrate 19.2, Fiber 3.6, Sugar 9.2, Protein 3

GRILLED CORN AND RED CABBAGE SLAW

Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories Salad Coleslaw Recipes No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 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, Sodium 58.9 mg, Sugar 5.9 g

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