This is a very simple coleslaw that takes advantage of grilled vegetables and sweet cabbage to kick it up a notch.
Go here for how to prepare the corn.
Red Cabbage Slaw
- 1/2 head of cabbage cored and sliced thin
- 1 red bell pepper halved
- 2 ears corn cleaned husks still on
- 1/2 red onion
- 1 tbsp fresh oregano
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 4 dashes hot sauce
Prepare a barbecue and grill the corn, pepper halves and onion until done. Chop onion while peppers and corn cool, then peel away the black skin and leaves. Cut kernels from corn cobs and dice pepper into medium sized bites. Mix all vegetables together in a large bowl. In another bowl mix remaining ingredients well, then pour over coleslaw and mix well. Let salad sit in refrigerator 2 hours before serving.