Grilled Corn Salad
6 ears fresh corn, husked with silks removed
2 tbsp. canola oil
sea Salt and black pepper (pinch of each)
1 small red bell pepper, finely chopped
1/2 cup red onion, finely chopped
Lemon Dressing Ingredients:
1 lemon, juiced
4 tablespoons olive oil
1/2 tsp. sea salt and a pinch freshly ground black pepper
1. Rub corn with 2 tablespoons of canola oil and season with sea salt and black pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with red pepper and scallions.
2. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, sea salt and black pepper. Toss the salad with the dressing and serve at room temperature.
1 small red onions (sliced thin)
6 cups finely shredded green cabbage
5 carrots, peeled and grated
5 tablespoons white wine vinegar
3/4 cup olive oil
2 tbsp. caraway seeds
sea salt to taste
1. In a large bowl, toss together the green cabbage, onion, and carrots. (Let chill in refrigerator.)
2. After vegetables are chilled, add olive oil, white wine vinegar, caraway seeds and sea salt to taste. Mix well.