VEGGIE SLAW

VEGGIE SLAW image

Yield 10 servings

Number Of Ingredients 14

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4 cups cabbage, chopped (from 1 large head; about 18 ounces)
1 small red bell pepper, stemmed, seeded and cut into small dice (1 cup)
1 bunch scallions, white and light-green parts, chopped ( 1/2 cup)
1 small jalapeno pepper (stemmed), with seeds, chopped (2 tablespoons)
1/2 small bunch cilantro (leaves and stems), chopped ( 1/2 cup)
1/2 cup canola oil
Juice from 2 or 3 limes (2 tablespoons)
2 tablespoons seasoned rice wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin seeds, toasted (see NOTE)
8 ounces sugar snaps (strings removed), cut on the diagonal into 1/2-inch
pieces (2 cups)
Kernels from 3 ears of fresh corn (2 cups)

Steps:

Combine the cabbage, red pepper, scallions, jalapeno pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to meld. Fill a medium bowl with ice cubes and water. Fill a medium saucepan two-thirds with water; place over high heat and bring to a boil. Add the sugar snaps and corn; cook (blanch) for 1 minute, then drain the vegetables in a colander and transfer them to the ice-water bath to stop them from cooking. Discard the ice cubes; drain the vegetables and blot them dry on paper towels. Transfer to a resealable plastic food storage bag, seal and refrigerate until ready to use. Add the sugar snaps and corn to the cabbage mixture and toss just before serving. Makes 8 to 10 servings. NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a heatproof bowl to cool completely. NUTRITION Per serving (based on 10): 153 calories, 3 g protein, 13 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 132 mg sodium, 3 g dietary fiber, 6 g sugar From: The Washington Post