Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Corn Coleslaw
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- #81794
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 ears fresh or thawed frozen corn, kernels cut from the cob
4 cups thinly sliced red cabbage
1/2 cup finely chopped onion
1/4 cup julienne-sliced green bell pepper
1/4 cup julienne-sliced red bell pepper
salt and pepper, to taste
1/2 cup mayonnaise
2 tablespoons cider vinegar
directions
Roast the corn kernels in a 375 degrees F. oven for 10 minutes. Allow to cool.
Combine the cabbage, corn, onion and peppers and chill thoroughly.
Just before serving, add salt and mayonnaise and toss lightly.
added by
07harley
nutrition data
Nutritional data has not been calculated yet.
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