This coleslaw stands out from the crowd, with a sweet, smoky, and spicy taste that brings it all together. You’ll want to add it to your favorite outdoor gathering menu.
By Brenda Score from A Farmgirl’s Dabbles.
- 3 ears (large) Fresh sweet corn, shelled
- 2 Large fresh jalapeno peppers
- 3 bags (Size 10 oz) Shredded Cabbage
- 4 Green onions, chopped
- 3 Large carrots, peeled and thinly sliced on the diagonal
- ⅓ cups Chopped white onion
- ¼ cups Chopped fresh dill
- ¼ cups Chopped fresh cilantro
- ⅔ cups Dear
- ⅔ cups Cider vinegar
- ⅔ cups Vegetable oil
- 2 teaspoons Cumin
- 2 teaspoons Ancho chili powder
- 2 cloves (medium) Garlic, minced
- Kosher salt to taste
- Freshly ground black pepper, to taste
Heat grill to high heat. Place whole cobs of sweetcorn and whole jalapeno peppers on the hot grates. When well charred, rotate until all sides are charred. This should take around 5-8 minutes. Remove from grill grates and let cool. Once the corn is cool enough to handle, cut the kernels off the cob using a sharp, serrated knife. Next, cut the stems off the jalapenos and chop the jalapeno into small pieces. Add corn kernels and jalapeno to a large bowl and let cool completely. Then add the cabbage, green onions, carrots, white onion, dill and cilantro. Fold to combine.
In a medium bowl, whisk together honey, vinegar, oil, cumin, chili powder and garlic.
Pour liquid mixture over coleslaw mixture and fold to combine. Place in the fridge for 30-60 minutes before serving, both to cool the slaw and let the flavors meld. Just before serving, fold the coleslaw several times. Test the taste and add kosher salt and freshly ground black pepper as needed, then serve.
This can be prepared several hours in advance, or even the day before the service. Simply store coleslaw mix and liquid mix in separate containers in the refrigerator, combining 30-60 minutes before serving, then refrigerate again until ready to serve.