This "Southwest Slaw" is really good when you want something a bit different from a creamy more traditional coleslaw. This is also a good alternative when you are watching calories and fat intake, because it's dressed with a dressing made with fat free ingredients without giving up flavor! I like to serve this as a topping for tacos also! Here is what you will need:
3 ears of fresh corn, shucked
2 jalapeno peppers, seeded and diced fine
3 cups finely shredded cabbage
1 carrot, shredded
1 bunch green onions, sliced thin (include some of the green blades)
1 red or green bell pepper, diced
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime juice
1/4 cup honey
2 cloves garlic, minced
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. fresh ground pepper
Boil the corn on the cob until just tender. Remove and cool. You can also grill the corn on the grill until slightly charred, if you happen to be grilling out. After it's cool, with a sharp knife, cut the kernels off and into a large mixing bowl. If you don't have access to fresh corn, you can substitute a 10 oz. bag of frozen corn, cooked and cooled.
Add the jalapenos,cabbage, carrots, bell pepper, green onions, and cilantro. When seeding and dicing fresh jalapenos, you might want to wear gloves and DO NOT rub your eyes.
In a small bowl whisk together the lime juice, honey, and other seasoning. Pour over the vegetables and toss well. Cover and refrigerate. This is best when it sits for a couple of hours. Toss again before serving.
This is so fresh tasting and great with grilled foods or even seafood!