CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING

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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

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.

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