Salad: United States – Ballpark Snap Slaw with Lime-Chili Vinaigrette

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 min

Additional 15 min

Total 30 min

Ingredients

4 cups (about 180 g) finely shredded green cabbage
1 cup (about 70 g) finely shredded red cabbage
1 cup (about 165 g) corn kernels (from 1 large ear or thawed frozen)
1 / 2 cup (about 30 g) thinly sliced radishes
2 scallions, thinly sliced
1 small jalapeño, seeded and thinly sliced
1 / 3 cup (about 15 g) chopped fresh cilantro
1 / 4 cup (about 30 g) toasted pepitas (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
1 / 2 tsp ground cumin
1 / 2 tsp chili powder (or ancho)
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
3 tbsp (45 ml) neutral oil (avocado, canola, or grapeseed)

Instructions

Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 3 to 4 minutes. Transfer to a plate to cool.
In a large bowl, combine green and red cabbage, radishes, scallions, jalapeño, cilantro, the cooled corn, and pepitas if using.
In a small bowl, whisk together lime juice, apple cider vinegar, honey, Dijon, cumin, chili powder, salt, and pepper. Slowly whisk in the oil until emulsified.
Pour the dressing over the slaw and toss until evenly coated. Let stand 10 to 15 minutes to slightly soften the cabbage and meld flavors.
Taste and adjust with a pinch more salt, a squeeze of lime, or a touch of honey as needed. Serve chilled or at room temperature alongside chili dogs.