Cabbage and Corn Slaw with Cilantro and Orange Dressing

Name: Cabbage and Corn Slaw with Cilantro and Orange Dressing
Yield: 4 servings
Ingredients: 1 1/3 cup frozen orange juice concentrate, thawed; 1 1/3 cup unseasoned rice vinegar; 1 1/3 cup canola oil or vegetable oil; 1 2 (8-ounce) bags coleslaw mix; 1 4 ears of fresh corn, shucked, kernels cut from cob; 1 2 medium carrots, peeled, coarsely grated; 1 1 medium red bell pepper, stemmed, cored, cut into thin strips; 1 6 medium green onions, thinly sliced; 1 1/2 cup chopped fresh cilantro

From the kitchen of Carly

Bright orange and cilantro dressing coats crisp cabbage, sweet corn kernels, and colorful strips of pepper and carrot. This fresh slaw comes together in minutes and tastes even better after it sits, letting the flavors meld into something you'll want to eat at every summer meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup frozen orange juice concentrate, thawed
11/3 cup unseasoned rice vinegar
11/3 cup canola oil or vegetable oil
12 (8-ounce) bags coleslaw mix
14 ears of fresh corn, shucked, kernels cut from cob
12 medium carrots, peeled, coarsely grated
11 medium red bell pepper, stemmed, cored, cut into thin strips
16 medium green onions, thinly sliced
11/2 cup chopped fresh cilantro

Instructions

Whisk orange juice concentrate, rice vinegar, and canola 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.