A New Favorite

I found a new favorite dish the other night when we attended a summer BBQ for the organization that I am involved with. As a board member, I needed to be there but desperately did not want to go yet another place where we would have to introduce Benji eight thousand times, pacify him once he is sufficiently over-stimulated by all the new faces, and all the while maintain polite, coherent conversation with many people I do not know well.

One small bonus of the evening, aside from the fact that Benji provided a great reason not to stay long, was tasting a great cole slaw that a fellow board member had brought. It tasted very fresh, and after eating lots of different salads this summer, it was very new to me. Everyone raved about it,  and after a little bit of research, I found the recipe on epicurious.com:



Cabbage and Corn Slaw with Cilantro and Orange Dressing:

• 1/3 cup frozen orange juice concentrate, thawed
• 1/3 cup unseasoned rice vinegar
• 1/3 cup canola oil or vegetable oil
• 2 (8-ounce) bags coleslaw mix
• 4 ears of fresh corn, shucked, kernels cut from cob
• 2 medium carrots, peeled, coarsely grated
• 1 medium red bell pepper, stemmed, cored, cut into thin strips
• 6 medium green onions, thinly sliced
• 1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.