Tuesday, August 3, 2010
Summer Sides... Spicy Slaw with Red Bell Pepper & Corn, serves 4
I get a lot of requests for sides. Sides make or break the dish and when summer is here, particularly in Dallas, Texas, at this very precise moment when it's 105 degrees outside, the last thing you want as a side is something heavy. And, what better way to make use of the farmer's market, gardens or your local grocery store with the seasons freshest vegetables. And, you don't have to cook one thing to make it, and yes, you can eat raw corn when it's this sweet and SO much in season. (But hurry, it's almost over!)
We like our slaw spicy, particularly my son, but you can make yours any way you wish. You can use the following ingredients and toss with 4 tbs olive oil, 2 tbs cider or red wine vinegar, 1 tbs Dijon mustard, Kosher salt and pepper. However, if you get a chance to go to Whole Foods, go to the marinade section and get Earth & Vine Pineapple Chipotle Marinade. I promise that you'll go back and grab a few bottles more to put on everything you eat. It's summer in a bottle with a kick and will have your friends either asking for the recipe or you'll be known as the one who brings the side at your next summer gathering.
1 small head of green cabbage, core removed and thinly sliced
1 medium red bell pepper, diced
2 ears of fresh corn, shucked and kernels removed from cob
2 Anaheim peppers, seeds removed (optional) and thinly sliced
1/4 - 1/2 cup of Earth to Vine Pineapple Chipotle Marinade
Place all ingredients in medium bowl and toss with marinade. Serve cold or at room temperature.