Tangy Coleslaw with Smoked Corn and Lime Dressing

Name: Tangy Coleslaw with Smoked Corn and Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons smoking oak sawdust chips; 3 ears fresh corn, shucked (2 cups kernels); 1/4 cup fresh cilantro, chopped; 2 large carrots, shredded or grated (2 cups); 1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired; 1 red bell pepper, thinly sliced (1/2 cup); 1/2 head red cabbage, shredded (about 2 cups); 1/2 red onion, thinly sliced (1/2 cup); 1/4 head green cabbage, shredded (about 2 cups); 1/4 cup vegetable oil; 1/4 cup rice vinegar; 2 tablespoons honey; Juice of 3 limes (1/4 cup); Kosher salt and cracked black pepper; Special Equipment: stovetop smoker

Servings: persons

2 tablespoons smoking oak sawdust chips
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro, chopped
2 large carrots, shredded or grated (2 cups)
1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
1 red bell pepper, thinly sliced (1/2 cup)
1/2 head red cabbage, shredded (about 2 cups)
1/2 red onion, thinly sliced (1/2 cup)
1/4 head green cabbage, shredded (about 2 cups)
1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons honey
Juice of 3 limes (1/4 cup)
Kosher salt and cracked black pepper
Special Equipment: stovetop smoker

1
Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place.
2
Place the corn on the rack.
3
Close the lid and center the smoker over a burner.
4
Turn the heat to medium.
5
Smoke the corn until fully cooked, about 20 minutes.
6
Remove from the smoker and set aside until cool enough to handle.
7
When the corn is cool enough to handle, remove the kernels and set aside.
8
Discard the cob.
9
Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl.
10
Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper.
11
Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons smoking oak sawdust chips, 3 ears fresh corn, shucked (2 cups kernels), 1/4 cup fresh cilantro, chopped, 2 large carrots, shredded or grated (2 cups), and more.

Yes, Tangy Coleslaw with Smoked Corn and Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!