Crunchy Corn Slaw
2 ears of corn, kernels only (about 2 cups – don’t fret about the exact quantity)
1 small head of green cabbage (or 1/2 medium-large), shredded
1 red bell pepper, chopped
1 medium cucumber, chopped
1 palmful cilantro leaves, chopped
1/2 teaspoon fine-grain sea salt
(inspired by 101cookbooks.com )
1/3 cup coconut milk
1/2 tablespoon neutral oil
1/2 to 1 whole serrano chili pepper, chopped (for a light kick of heat, use 1/2 and remove the seeds; for extra heat oomph, use the whole chili, seeds intact)
1 small clove garlic, roughly chopped
1 green onion, chopped
1 palmful cilantro leaves, roughly chopped
1 teaspoon sugar
1/2 teaspoon fine grain sea salt
juice from 1/2 of a lime
For the slaw: combine the vegetables and cilantro in a large mixing bowl, tossing lightly, and sprinkle with salt.
For the dressing: place all of the ingredients in the jar of a blender or, if using a stick blender, a tall container. Process until well-combined (about 15 seconds with either blender type).
Assemble: for a super-crunchy slaw, mix about half of the dressing with the vegetables, and place both the slaw and extra dressing (in a separate container) in the fridge for at least 2 hours. Add the remaining dressing just before serving.