Summer Slaw with Chipotle Dressing
From: Ian Seddon's Cookbook
🥘 Ingredients
- shredded cabbage labeled “Summer Slaw” from 4 cup
- lime juice 2 tsp
- Kosher
- ear of fresh corn 1
- roasted red bell peppers 0.25-0.5
- thinly sliced red onion from small red onions ½ cup
- of romaine lettuce ½ head
- Chipotle Sauce 0.38 cup
- of tortilla chips or roasted pepitas or sunflower seeds ¼ cup
If you didn’t buy tortilla chips, use ~1/4 cup roasted pepitas or sunflower seeds. If your seeds are raw, toast them first for the best flavor: Heat a frying pan over medium heat. After a minute or two, add the seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For added protein, drain and rinse black beans or pinto beans; season the beans with salt, pepper, olive oil, and a squeeze of lime juice. Fold the beans into the salad. For more veggie action, add on halved cherry tomatoes or sliced, peeled jicama.
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1Gather: shredded cabbage labeled “Summer Slaw” from , lime juice , Kosher salt and freshly cracked black pepper, ear of fresh corn , roasted red bell peppers , thinly sliced red onion from small red onions , of romaine lettuce , Chipotle Sauce , of tortilla chips or roasted pepitas or sunflower seeds .
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2In a large bowl, combine the cabbage with the lime juice and a pinch or two of salt. Massage with your hands for 30 seconds to slightly soften.
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3Optional: If using the corn, position an ear of corn upright over a sheet pan (or use this bowl-in-bowl method). Use a chef’s knife in a downward direction to shave the kernels, allowing them to drop into the pan/bowl.
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4Finely chop the roasted red pepper.
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5Add the corn (if using), roasted red pepper, sliced red onion, and romaine lettuce to the cabbage. If the Chipotle Sauce is too thick, stir in a splash of water before using.
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6Add the Chipotle Sauce to the salad and toss to coat with tongs. Add more sauce as needed to coat well. Crush the tortilla chips (or sprinkle the pepitas or sunflower seeds) on top of the slaw. Season to taste with a pinch of salt and pepper if desired.