|10 min||10 min||4|
|3 medium ear||Sweet yellow corn (shucked, silks removed)|
|2 medium||Carrots (julienned)|
|1/2 medium pepper(s)||Red bell pepper (sliced thin)|
|1/2 medium pepper(s)||Yellow bell pepper (sliced thin)|
|1 medium pepper(s)||Jalapeno pepper (seeds and ribs removed, diced)|
|1/4 cup||Cilantro (coriander) (chopped)|
|2 cup shredded||Red cabbage|
|2 cup, shredded||Napa cabbage, raw|
|3 whole lime(s)||Lime juice (fresh) (for dressing)|
|1 tsp||Lime peel (zest) (for dressing)|
|1/4 cup||Extra virgin olive oil (for dressing)|
|1/4 cup||Apple cider vinegar (for dressing)|
|2 tbsp||Honey (for dressing)|
|1 pinch||Salt and pepper (for dressing)|
|1/4 cup||Pumpkin seeds (pepitas) (optional)|
Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears. Cut the kernels off the cobs once cooled.
In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, cabbages, cilantro and set aside.
Combine oil, vinegar, lime juice, zest and honey and whisk until smooth.
Add salt and pepper to taste and toss the slaw with the dressing.