Carrot, Apple, and Corn Slaw Recipe – Sunset Magazine

Ingredients

• 2 cups fresh or frozen corn kernels (from about 2 ears)
• 1/2 cup canola oil
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 English cucumber, coarsely shredded
• 3 large Granny Smith apples, peeled, cored, and coarsely shredded
• 4 large carrots, coarsely shredded
• 1/3 cup coarsely chopped parsley