Posted in recipe category: Appetizers
Ingredients
Salad Ingredients
- 2 corn on the cobs
- 3 large carrots, shredded
- 2 c. red cabbage, shredded
- 2 c. green cabbage, shredded
- 1/4 c. chives, finely sliced
Dressing
- 1/4 c. canola oil
- 3 tbsp. lemon juice
- 2 tbsp. red wine vinegar
- 1 tbsp. sugar
- 1/8 tsp. fresh ground black pepper
”Directions”
- Begin by removing the stalks from the corn and grilling the corn. When grilling is completed, cut the corn kernels away from the ears.
- Place the corn kernels, shredded cabbage, and shredded carrots in a large salad bowl. Set aside.
- In a blender, add canola oil, lemon juice, vinegar, sugar, and black pepper. Blend until smooth.
- Pour dressing over the shredded veggies and corn. Toss to coat. Let chill in refrigerator for at least 30 minutes before serving. When ready to serve, garnish with thinly sliced chives.
