Forget what you know about coleslaw.
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Whether you love or loathe the typical American slaw, with its mayonnaise and cabbage and caraway seeds, your taste buds’ horizons will expand when you try our grilled version. That’s right, we said grilled.
A few minutes on the grill imparts a smoky flavor to not just cabbage but also corn, poblano and red bell peppers. A light, glop-free vinaigrette adds tang, and cilantro and cumin add plant-powered punch. Bursting with nutrients, flavor, and crunch, this dish makes a perfect side for any backyard gathering or weeknight meal.
1/2 of a green cabbage
1 poblano pepper
1 red bell pepper
1 ear of corn, shucked
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced
1/2 cup fresh cilantro leaves
Makes 4 servings
Calories: 142
Total fat: 8 g
Saturated fat: 1 g
Protein: 2 g
Carbohydrate: 14 g
Dietary fiber: 3 g
Sugar: 4 g
Added sugar: 0 g
Cholesterol: 2 mg
Sodium: 82 mg
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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