This cool and refreshing salad adapted from Bon Appetit | July 2007 brings memories of a Florida vacation, a summer weekend, or a Sunday jazz brunch in a cool courtyard.
Ingredients
1/2 cup orange juice
1/4 cup unseasoned rice vinegar
1/3 cup olive oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated 1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
Preparation
Whisk orange juice, rice vinegar, and olive oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
