Tangy Coleslaw with Smoked Corn and Lime Dressing
- 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)
- 1/4 head green cabbage, shredded (about 2 cups)
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons honey
- Juice of 3 limes (1/4 cup)
- Kosher salt and cracked black pepper
- Special Equipment: stovetop smoker
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.
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.
Cook's Note: This is best made in advance to allow the flavors to marry. The coleslaw can be made 4 hours in advance.
Recipe courtesy of Kelsey Nixon