Grilled Corn Cole Slaw with Tangy Lime Dressing

myinvisiblecrown.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

3 ears fresh corn, shucked and silks removed

2 carrots, julienned

½ a medium red bell pepper, sliced thin

½ a medium yellow bell pepper, sliced thin

1 jalapeño pepper, seeds and ribs removed and diced

¼ cup fresh cilantro, chopped

2 cups red cabbage, shredded

2 cups napa cabbage, shredded

juice of three limes

1 teaspoon lime zest

¼ cup vegetable oil

¼ cup rice wine vinegar

3 tablespoons honey

salt and pepper to taste

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