This bright and earthy slaw comes with a bit of New Mexico heat.

  • 2 tablespoons whole coriander seeds
  • ⅓ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • 1 tablespoon hot sauce
  • 2 tablespoons honey
  • Salt and pepper, to taste
  • 1 medium head cabbage, cored and thinly sliced
  • 10 scallions, sliced into 2-inch matchsticks
  • 2 cups sweet corn kernels (around 4 ears of corn)
  • 2 fire-roasted poblano peppers, seeded and thinly sliced
  • 2 cups fresh basil leaves, thinly sliced

Makes 6–8 servings

1. In a small saucepan over low heat, lightly toast the coriander seeds until fragrant. Crush the seeds in a small blender or mortar and pestle. Transfer to a large salad bowl.

2. Add and whisk together the lime juice, extra virgin olive oil, hot sauce, honey, and a pinch of salt and pepper.

3. Add cabbage, scallions, corn, poblanos, and basil, tossing everything until evenly coated in the dressing. Add salt and pepper as needed and store in the fridge for up to 4 days.

This recipe originally appeared in "Mad About You" by Marianne Sundquist.