Cabbage and Corn Coleslaw
| Servings |
Ingredients
- 2 ears of corn shucked (about 2 cups)
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1/4 cup sliced green onion
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup mayonnaise
- 1 T apple cider vinegar
- 1 tsp spicy brown mustard
- 2 tsp brown sugar
- 1 tsp Kosher or sea salt
- Fresh cracked black pepper to taste
Ingredients
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Instructions
- Bring a large pot of salted water to boil. Fill a large bowl with ice water and set aside.
- Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and then put the corn into the ice bath until fully cooled off. Drain.
- In a large bowl combine the corn, cabbages, green onion, and cheese.
- In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to completely coat.
- Chill and serve.
Recipe Notes
Adapted from Food and Wine (www.foodandwine.com)