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Serves six

For the slaw:

1 small head (2 to 3 pounds) green cabbage

1 red bell pepper

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1 yellow bell pepper

1 large carrot

6 ears grilled or roasted corn 3 scallions, chopped

1 small sweet onion, chopped

For the dressing:

½ cup olive oil

½ teaspoon sweet paprika

1 teaspoon chopped fresh oregano or thyme (or both)

2 tablespoons rice wine vinegar

2 tablespoons orange juice

2 tablespoons honey

1 teaspoon soy sauce

1 tablespoon minced fresh ginger

2 cloves garlic, chopped

1. Thinly shred cabbage and peppers and grate carrot (by hand or in a food processor). With a sharp knife, cut kernels off corn cobs. Combine vegetables in a large bowl with chopped scallions and onion.

2. Combine oil, paprika, herbs, vinegar, orange juice, honey, soy sauce, ginger and garlic. Toss with vegetables and refrigerate for at least two hours. Toss with cilantro just before serving. Garnish with fresh, chopped cilantro

Erica Marcus, Newsday

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