Cabbage and corn slaw is an excellent accompaniment to Mexican dishes like enchiladas and burritos, providing a welcome crunchy contrast.
Cabbage and corn slaw
(serves 4 as a side dish)
- 2 Tb crème fraiche (or Greek yogurt)
- juice of half a lime
- a pinch of cayenne
- salt, to taste
- 2 cups white cabbage, cut crosswise into long strips
- ½ a red pepper, diced
- ¼ cup corn kernels (fresh or frozen), cooked and cooled
- 1 green onion, sliced thinly crosswise
- 2 Tb fresh coriander, chopped
- In a small bowl, whisk together the crème fraiche, lime juice and cayenne. Season with salt to taste.
- In a serving bowl, toss the cabbage, red pepper and corn with the dressing. Set aside for ten minutes, to allow the cabbage to soften and the flavours to marry.
- Toss again with the green onion and coriander, and serve.
Ten More Bites 
A nice use for my Savoy cabbage in the garden
It was in regular rotation all summer 🙂