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Honey Lime Corn Slaw
June 29, 2011
By Jennifer Chandler

For a summer picnic or backyard cookout, there is no better side salad than a homemade slaw.

Made from hearty ingredients like shredded cabbage, carrots or even broccoli stems, slaws stay crisp and delicious in the heat of summer. Salads made with tender mixed greens or even crunchy romaine wilt within moments of being put out on the picnic table.

In lieu of an old-fashioned coleslaw made with a mayonnaise dressing, I like to toss my slaws with dressings and vinaigrettes that are lighter and really let the fresh ingredients take center stage.

This Honey-Lime Corn Slaw is one of my favorite go-to summer slaws. The sweet corn paired with the honey lime vinaigrette makes for a light and refreshing side.

I find the bagged ready-to-eat slaws at my grocery a convenient time-saver. Look for some of the interesting variations, such as rainbow slaw (made from broccoli and cauliflower stems) and angel hair shreds.

Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99). She is the national spokeswoman for French's Mustards and French's French Fried Onions. She lives in East Memphis with her husband and two daughters.

Honey-Lime Corn Slaw

For the Honey-Lime Vinaigrette:

1/3 cup freshly squeezed lime juice

2 tbsp. honey

3 tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper

For the salad:

1 bag (10 oz.) Angel Hair Cole Slaw

3 ears fresh corn, shucked

1 red bell pepper, seeded and thinly sliced

2 scallions, thinly sliced

1/4 cup fresh cilantro leaves, coarsely chopped

Kosher salt and freshly ground pepper

For the Honey-Lime Vinaigrette:

In a small bowl whisk together the lime juice, honey and oil until well combined. Season with salt and pepper to taste.

For the salad:

Place ears of corn in a medium-size pot of boiling salted water. Cook until tender, about 5 to 6 minutes. Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle. Using a small knife, carefully slice kernels off the cob; discard cobs. Place kernels in a large salad bowl.

Add the slaw, red bell peppers, scallions and cilantro and toss.

Add the honey-lime dressing to taste, and toss to coat. Season with salt and pepper to taste.

Makes 6 side salads.

Cooking tip: If fresh corn is not available, substitute frozen corn kernels. Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.

Source: "Simply Salads"



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