Grilled Corn, Edamame, Cabbage Confetti Slaw

Directions

  1. Grill corn over hot grill, cool and remove kernels from cob.
  2. Add all ingredient to large bowl. Toss gently, thoroughly and refrigerate.

Ingredients

  • 2 tbsp vinegar, apple cider
  • 1/4 tsp Roma® Black Pepper, Ground, to taste
  • 1/4 tsp celery seed, toasted
  • 2 ears corn, fresh on cob, shucked, oiled & seasoned
  • 6 oz edamame, shelled
  • 2 stalks fennel, small diced
  • 1/4 tsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 tbsp honey, orange blossom
  • 1 tbsp lemon juice
  • 4 oz West Creek® Mayonnaise
  • 1 head cabbage, napa, ribs removed, medium dice
  • 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
  • 1 Peak Fresh Produce® Pepper(s), Red Bell, small diced
  • 1 onion(s), red, small diced
  • 1/4 tsp salt, kosher , to taste