Cabbage Cornslaw

By August 30, 2016

This super sweet and crunchy fresh slaw is studded with sweet corn kernels as well as the traditional cabbage and carrot combination. Another update-- a lightened up dressing made with yogurt instead of mayonnaise.

 1/4-1/2 head of green cabbage
 3-4 carrots
 2-3 ears of corn
For the dressing
 1/2 - 2/3 cup thin yogurt (like Velvet View)
 2 tbsp vinegar (jerez, apple cider, or sherry)
 1 tbsp honey
 pinch of salt and black pepper
 Optional: minced parsley or cilantro, raisins
1

Finely shred the cabbage and carrots (to very finely shred, like in the picture, use the shredding blade of the food processor.) Add to a big salad bowl. Strip the kernels from the ears of corn and add to the bowl with the cabbage and carrots.

2

In a small bowl, whisk together the yogurt, vinegar, salt and pepper. Add half the dressing to the slaw and toss well. Try the slaw and add more dressing to taste (we used almost all of it.)

3

Allow to rest in fridge for 30 min to a few hours and serve cold (with or without the parsley or cilantro and raisins.)

Inspired by The Family Meal's Crunchy Cornslaw.

Ingredients

 1/4-1/2 head of green cabbage
 3-4 carrots
 2-3 ears of corn
For the dressing
 1/2 - 2/3 cup thin yogurt (like Velvet View)
 2 tbsp vinegar (jerez, apple cider, or sherry)
 1 tbsp honey
 pinch of salt and black pepper
 Optional: minced parsley or cilantro, raisins

Directions

1

Finely shred the cabbage and carrots (to very finely shred, like in the picture, use the shredding blade of the food processor.) Add to a big salad bowl. Strip the kernels from the ears of corn and add to the bowl with the cabbage and carrots.

2

In a small bowl, whisk together the yogurt, vinegar, salt and pepper. Add half the dressing to the slaw and toss well. Try the slaw and add more dressing to taste (we used almost all of it.)

3

Allow to rest in fridge for 30 min to a few hours and serve cold (with or without the parsley or cilantro and raisins.)

Cabbage Cornslaw

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