Tuesday, September 6, 2011

Spicy Grilled Corn and Slaw Salad

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw SaladRecipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!


teresa said...

this is the type of dish that i could sit down and completely devour. the flavors and freshness sound divine, just lovely!

Janey - UtValleyFoodie said...

Sounds delicious! I think I could sit down with a bowl of this stuff.

katie m said...

I have not ever heard of el pato sauce. Really?? Okay.. I'm looking for it this week at the store. How are you, friend?? Love ya.