Jalapeno Lime Slaw with Roasted Corn

August 26, 2015


  • 3 ears fresh corn, shucked and silks removed
  • 1 cup julienned or shredded carrots
  • 1/2 medium red bell pepper, diced
  • 1/2 medium yellow bell pepper, diced
  • 1 diced jalapeño pepper, seeds removed
  • 1/4 cup chopped fresh cilantro
  • 2 cups red cabbage, shredded
  •  2 cups napa cabbage, shredded
  • juice of three limes
  • 1/4 cup Persian Lime Extra Virgin Olive Oil
  • 1/4 cup Honey Balsamic Vinegar (or substitute 25 Star White or Jalapeno Lime White Balsamic)
  • 3 tablespoons raw organic honey (try Wedderspoon Thyme or Beechwood Honey)
  • ¼ tsp Lime Fresco Sea Salt
  • Pepper, to taste


  • Grill corn on barbecue grill over a medium flame until black char marks cover the ears evenly.
  • Cut the kernels off the cobs once cooled.
  • In a mixing bowl, combine corn, carrots, jalapeño, bell peppers, red and napa cabbage and cilantro and set aside.
  • Using an immersion blender or whisk, combine olive oil, balsamic vinegar, lime juice, honey, and sea salt until smooth.
  • Toss the slaw with the dressing any finish with additional sea salt and pepper if desired.

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