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Simply Salads by Jennifer Chandler
This light and piquant slaw is the perfect accompaniment for Southwest-flavored chicken and meats. I also like to use it to garnish fish tacos.
Makes 6 Side Salads

• 3 ears fresh corn, shucked
• 1 bag (10 ounces) Angel Hair Cole Slaw
• 1 red bell pepper, seeded and thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, coarsely chopped
• Kosher salt and freshly ground pepper

Place the corn in a medium pot of boiling salted water. Cook until tender, about 5 to 6 minutes. Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle. Using a small knife, carefully slice the kernels off the cob; discard the cobs. Place the kernels in a large salad bowl.

Add the Angel Hair Cole Slaw, red bell pepper, scallions, and cilantro and toss.

Add the vinaigrette to taste and toss to coat. Season with salt and pepper to taste.

Makes About 1/2 Cup

• 1/3 cup freshly squeezed lime juice
• 2 tablespoons honey
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

In a small bowl whisk together the lime juice, honey, and oil until well combined. Season with salt and pepper to taste.

If fresh corn is not available, substitute frozen corn kernels, Frozen corn kernels have a fresher taste and crunchier texture than the canned variety, To avoid flying kernels, stand the cob upright in the bottom of a deep bowl. Carefully slice the kernels off the cob into the bowl.


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