Tangy Coleslaw with Smoked Corn and Lime Dressing

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: 5 min
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 tablespoons smoking oak sawdust chips
  • 3 ears fresh corn, shucked (2 cups kernels)
  • 1/4 cup fresh cilantro, chopped
  • 2 large carrots, shredded or grated (2 cups)
  • 1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
  • 1 red bell pepper, thinly sliced (1/2 cup)
  • 1/2 head red cabbage, shredded (about 2 cups)
  • 1/2 red onion, thinly sliced (1/2 cup)
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Directions

Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the corn on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob.

Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl.

Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper.

Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

Notes

Cook's Note: This is best made in advance to allow the flavors to marry. The coleslaw can be made 4 hours in advance.

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  • on February 22, 2014

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    I first eat with my Eyes and boy were the happy with this number. I made this recipe for our weekly bible study and it was a hit with our guest. I kept hearing folks say, "Man this salad is good, what's in it"? I love the crunch, tanginess and the colors just made everything "Pop". I couldn't resist, I had to add some dried cran-strawberries & cran-cherries along with some sliver almonds. It was fabulously GOOOOOD. Next time I'll make this for my work potluck to get some more complements:-)

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  • on July 21, 2013

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    Excellent recipe!! Light and refreshing. We cooked the corn in boiling water but it was still very tasty. We served this at our BBQ and everyone loved it!! I will definitely make this again!!

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  • on June 16, 2013

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    Its great, I tweak it a bit, little more kick with some cayenne and more dressing and I smoke the corn outside in the smoker with the meat, very tasty! I usually leave out the red peppers, its a little too much unless you don't put on your sandwich, on the side its great!

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