Grilled Corn, Edamame, Cabbage Confetti Slaw
Grilled Corn, Edamame, Cabbage Confetti Slaw
Directions
- Grill corn over hot grill, cool and remove kernels from cob.
- Add all ingredient to large bowl. Toss gently, thoroughly and refrigerate.
Ingredients
- 2 tbsp vinegar, apple cider
- 1/4 tsp Roma® Black Pepper, Ground, to taste
- 1/4 tsp celery seed, toasted
- 2 ears corn, fresh on cob, shucked, oiled & seasoned
- 6 oz edamame, shelled
- 2 stalks fennel, small diced
- 1/4 tsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tbsp honey, orange blossom
- 1 tbsp lemon juice
- 4 oz West Creek® Mayonnaise
- 1 head cabbage, napa, ribs removed, medium dice
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1 Peak Fresh Produce® Pepper(s), Red Bell, small diced
- 1 onion(s), red, small diced
- 1/4 tsp salt, kosher , to taste