• 3 ears fresh corn (or bag of grilled corn from Trader Joe)
  • 2 carrots julienned
  • 1/2 med red bell pepper, sliced thin
  • 1/2 med yellow bell pepper, sliced thin
  • 1 jalapeno pepper, seeds and ribs removed and diced
  • 1/4 C fresh cilantro, chopped
  • 2 C red cabbage, shredded
  • 2 C napa cabbage, shredded
  • juice of 3 limes
  • tsp lime zest
  • 1/4 C canola oil
  • 1/4 C rice wine vinegar
  • 3 T honey
  • salt and pepper to taste


Grill corn on barbecue until black char marks cover the ears evenly.  Cut the kernels off the cob once cooled.

In a mixing bowl combine corn, carrots, jalapeno, peppers, cabage and cilantro and set aside.

Using a whisk, combine oil, vinegar, lime juice, zest and honey until smooth.

Add salt and pepper to taste and toss the slaw with the dressing.



Written by: Emily