ROASTED CORN COLESLAW
2 ears corn, kernels cut off cob
4 cups thinly sliced red cabbage
1/2 cup minced onion
1/4 cup julienned green pepper
1/4 cup julienned red bell pepper
salt and pepper (to taste)
1/2 to 3/4 cup mayonnaise
2 tablespoons cider vinegar
Roast corn kernels in oven at 375 degrees F oven for 10 minutes; let cool.
Mix corn, cabbage, onions and bell peppers; chill thoroughly.
Just before serving, add salt, pepper, mayonnaise and vinegar. Toss lightly.
Source: Philadelphia Inquirer, June 28, 2000
2 ears corn, kernels cut off cob
4 cups thinly sliced red cabbage
1/2 cup minced onion
1/4 cup julienned green pepper
1/4 cup julienned red bell pepper
salt and pepper (to taste)
1/2 to 3/4 cup mayonnaise
2 tablespoons cider vinegar
Roast corn kernels in oven at 375 degrees F oven for 10 minutes; let cool.
Mix corn, cabbage, onions and bell peppers; chill thoroughly.
Just before serving, add salt, pepper, mayonnaise and vinegar. Toss lightly.
Source: Philadelphia Inquirer, June 28, 2000
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