Last week I posted one of our favorite light summer meals. I got it several years ago from another blog and use it frequently during those hot months. It’s versatile in the veggie choice, reheats well and by making sure healthful fats are served alongside such as avocado or full fat sour cream, it’s filling as well. Today’s post has a yummy slaw that gives the veggie wrap another dimension. The wrap is fine alone but this just changes it up a bit.
This slaw is made using corn (organic, please!), tomato and cilantro. Other than a bit of chopping it’s super quick. I don’t care for a sweet dressing so typically I will leave out the honey. As far as chopping cilantro goes, I used to think you had to pull all those leaves off and then chop. So while I loved using it, it didn’t seem very time friendly. Finally I googled how to do it. Just swish the bunch in some soapy water (I use 7th Generation Free and Clear) or veggie wash. Rinse well and then pat dry with a clean towel or paper towel. Lay the bunch on a wooden cutting board (I use bamboo) and start cutting with a chef’s knife at the leaf end. Stop when reaching the point where there is mostly stem. Discard the stems and then using the chef’s knife, rock it back and forth over the cilantro to finely chop.
While this recipe is good with the wrap, it would also be tasty on baked potatoes, served over scrambled eggs or just scooped up with an organic tortilla chip!
- 1 cup organic, frozen corn
- 1 large heirloom tomato, chopped. These are very pricey but delicious. Often I substitute little cherry tomatoes or any other tomato I might have.
- 1/2 c cilantro, chopped
- 1 T olive oil
- 2 T lemon or lime juice – I try to use fresh lemon juice
- 1 t honey – optional
- 1 t Dijon mustard
- Dash salt and pepper
- Place corn, tomato and cilantro in a bowl. In a separate bowl whisk, juice, oil, honey if using, Dijon, salt and pepper. Toss with other ingredients when done.