• Course: Side Dish
• Features: Make-Ahead Recipes

Ingredients:

• 4 cups cabbage, chopped (from 1 large head; about 18 ounces)
• 1 small red bell pepper, stemmed, seeded and cut into small dice (1 cup)
• 1 bunch scallions, white and light-green parts, chopped (1/2 cup)
• 1 small jalapeño pepper (stemmed), with seeds, chopped (2 tablespoons)
• 1/2 small bunch cilantro (leaves and stems), chopped (1/2 cup)
• 1/2 cup canola oil
• Juice from 2 or 3 limes (2 tablespoons)
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cumin seeds, toasted (see NOTE)
• 8 ounces sugar snaps (strings removed), cut on the diagonal into 1/2-inch pieces (2 cups)
• Kernels from 3 ears of fresh corn (2 cups)

Directions:

Combine the cabbage, red pepper, scallions, jalapeño pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to meld.

Fill a medium bowl with ice cubes and water.

Fill a medium saucepan two-thirds with water; place over high heat and bring to a boil.
Add the sugar snaps and corn; cook (blanch) for 1 minute, then drain the vegetables in a colander and transfer them to the ice-water bath to stop them from cooking.

Discard the ice cubes; drain the vegetables and blot them dry on paper towels. Transfer to a resealable plastic food storage bag, seal and refrigerate until ready to use.

Add the sugar snaps and corn to the cabbage mixture and toss just before serving.

NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a heatproof bowl to cool completely.

Recipe Source:

From columnist David Hagedorn.

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