Easy Corn and Tomato Coleslaw Recipe

• 6 cups shredded green cabbage
• 1 cup charred fresh corn from the cob
• 1 cup chopped tomatillos
• 1 cup quartered cherry tomatoes
• 6 tablespoons extra-virgin olive oil
• Freshly squeezed lime juice
• Zest of 1 lime
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Chopped cilantro

1. Add the cabbage to a large bowl.
2. Add the corn, chopped tomatillos, and quartered cherry tomatoes.
3. Set aside.
4. In a medium bowl, whisk together the olive oil, Lime juice and zest, garlic, and mustard.
5. Add the dressing to the cabbage and toss well.
6. Cover and refrigerate for at least 1 hour and up to 5 hours.
7. Top with chopped cilantro before serving.

shredded green cabbage, tomatillos, quartered cherry tomatoes, extravirgin olive oil, freshly squeezed lime juice, lime, clove garlic, mustard, cilantro

Taken from www.chowhound.com/recipes/easy-corn-tomato-coleslaw-31413 (may not work)