Asian Cole Slaw with Corn and Frisee

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At Foster’s, we serve this on our Turkey Barbecue or Sweet Potato Biscuit sandwich, but it also stands alone as an unusual and tasty side to grilled tuna. Crisp and full of flavor, it can be served as a first course when topped with crispy calamari or grilled shrimp.

Serves 8 to 10 As A Side Dish or Enough To Top 10 to 12 Barbecue Sandwiches

1 head green cabbage, cored and thinly sliced
2 heads frisee
Kernals form 2 ears fresh corn (1 cup fresh or frozen corn)
1 red bell pepper, cored, seeded, and julienned
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
2 tablespoons peeled, julienned fresh ginger
1/2 teaspoon red pepper flakes
1 cup Cider Vinegar-Honey Dressing (recipe follows)
1/4 cup sesame seeds, toasted (see note)
Salt and freshly ground black pepper to taste
Toasted sesame seeds, to garnish, optional
Cilantro and parsley, to garnish

1. Place the cabbage in a large bowl or ice water for 20 to 30 minutes to crisp it. Drain thoroughly and pat dry. (You can refrigerate it at this point up to 1 day ahead of time to make it extra crispy.)

2. Remove the stem end of the frisee and tear into separate leaves; wash and drain thoroughly.

3. Place the corn kernels in a skillet and add just enoug water to cover the kernels. Simmer over medium heat about 1 minute or until crisp-tender. Remove immediately and drain well.

4. Combine the cabbage, frisee, corn, red bell pepper, cilantro, parsley, ginger, and red pepper flakes in a large bowl and toss with the Cider Vinegar-Honey Dressing and 3 tablespoons of the sesame seeds. Season with salt and pepper. Garnish with the remaining sesame seeds, cilantro, and parsley and serve immediately.

note: To toast sesame seeds, place in a dry skillet, uncovered, over medium heat for 3 to 4 minutes, stirring constantly, or until all the seeds are evenly browned. Remove from the pan immediately or they will continue to brown.

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