Coleslaw with Corn and Herbs | RICARDO

Ingredients

• 5 cups (425 g) thinly sliced green cabbage
• 2 cups (300 g) fresh or frozen corn kernels, blanched
• 3 tbsp (45 ml) lemon juice
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 ml) sambal oelek
• ¼ cup (10 g) chopped cilantro
• ¼ cup (10 g) chopped basil
• 2 tbsp chopped mint
• 3 green onions, chopped
• ½ cup (65 g) pine nuts, roasted
• Small cilantro, basil and mint leaves