Summer’s Freshest Coleslaw Recipe
Gather Your Garden Goodies
Get ready to indulge in the perfect summer coleslaw, featuring a medley of fresh flavors and textures. This vibrant recipe combines the crunch of green cabbage, the sweetness of charred corn, the tanginess of tomatillos, and the burst of juicy cherry tomatoes.
A Flavorful Dressing to Bring it All Together
To take this slaw to the next level, we’re whipping up a zesty dressing made with extra-virgin olive oil, freshly squeezed lime juice, a hint of lime zest, minced garlic, and a teaspoon of Dijon mustard. This citrusy blend will elevate the entire dish and leave you wanting more.
Let’s Get Started!
Step 1: Prep Your Ingredients
- 6 cups shredded green cabbage
- 1 cup charred fresh corn from the cob
- 1 cup chopped tomatillos
- 1 cup quartered cherry tomatoes
- 6 tablespoons extra-virgin olive oil
- Freshly squeezed lime juice
- Zest of 1 lime
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Chopped cilantro
Step 2: Combine and Chill
Add the shredded cabbage, charred corn, chopped tomatillos, and quartered cherry tomatoes to a large bowl. In a separate medium bowl, whisk together the olive oil, lime juice, lime zest, garlic, and mustard. Pour the dressing over the cabbage mixture and toss until everything is well coated. Cover and refrigerate for at least 1 hour or up to 5 hours to allow the flavors to meld together.
The Finishing Touches
Just before serving, sprinkle some chopped cilantro on top of the slaw to add a pop of freshness and color. This summer coleslaw recipe yields 6 servings and can be prepared in just 20 minutes, with an additional 5 hours of marinating and resting time. Enjoy!
Leave a Reply