Classic Corn Slaw

Nutritional Highlights

Cabbage is a great source of Vitamins K and C

Corn contains eye-protecting antioxidants, Lutein and Zeaxanthin

Place the vinegar, 1 cup of water, and 1 tablespoon of salt in a small saucepan. Bring to a boil and then remove from the heat.
Place the cabbage and carrots in a bowl and pour in two-thirds of the salty liquid. In a separate bowl, pour the remaining liquid over the onion and set both aside for 20 minutes.
Rinse the vegetables and onion well, pat dry, place together in a large bowl, and set aside.
Place a ridged grill pan over high heat, and when it starts to smoke, lay the corn on it. Grill for 10-12 minutes, turning so that all sides get some color. Remove from heat and, when cool enough to handle, shave off the corn using a knife. Add corn to the vegetable bowl.
Whisk together all of the dressing ingredients and pour over the salad ingredients. Stir gently.
Add the chile, cilantro, and mint, along with black pepper to taste. Stir gently and serve.
Optional: top with grilled chicken, salmon, or shrimp

7 tablespoons white wine vinegar

¼ white cabbage, shredded

3 small carrots, peeled and cut into fine strips

1 medium red onion, thinly sliced

4 ears corn, lightly brushed with olive oil

2 red chiles, finely chopped

1 ½ cups cilantro leaves

½ cup mint leaves

Olive oil

Salt and black pepper

3 ½ tablespoons mayonnaise

2 tsp Dijon mustard

1 ½ teaspoons sunflower oil

1 tablespoon lemon juice

1 clove garlic, minced