Corn Slaw

BBQ'ed corn gives cabbage coleslaw a hint of smoke along with sweet crunchiness that you will love as a summer side dish. 

Ingredients

3 Corn cobs left in husk and rinsed.
2 Red chili peppers, washed, seeded and cut in half
   Olive oil for brushing peppers

2 cups cabbage, shredded
3 carrots, julienned
1 small red onion, thinly sliced

1 T chopped cilantro leaves
1 T chopped mint leaves
Salt and black pepper

Dressing

• 2T lime juice
• 3T Peach white balsamic vinegar
• 1/8 teaspoon salt
• 1/4 cup Arbosana extra virgin olive oil
• 1/3 cup cilantro leaves 

 Preparation 

1. Can be done a day ahead on coals: Brush both sides of red pepper with olive oil. Char with skin side down. Remove from heat and dice.
2. (Can be done simultaneously with #1 above). Place corn still in husk on hot coals. Grill about 7 minutes on each side or until husk shows grill marks. Let cool in husk (so it is still steaming), remove husks, and then cut off of the cob.
3. Add the cabbage, carrots, onion, and corn to a salad bowl.
4. Emulsify in a blender all the dressing ingredients. Pour over the salad and stir gently. Add the diced chili, cilantro and mint, along with a grind of black pepper, Stir again and serve. Can be made a day ahead.