Red Cabbage Slaw (variations)

Seared Scallops with Green Peas, Mint and Shallots

I googled for recipes to serve with Polenta, and found the following Web posting: Wondering What to Serve with Polenta? Here Are 27 Ideas, from Hearty to Healthy(.) As I scrolled down through the list, each suggestion had an attractive image of that recipe. I then came to the following: Seared Scallops with Green Peas, Mint and Shallots (.) I was immediately entranced with the photo for this recipe. So much so, that I tracked down the cookbook in which it was included and ordered it from Amazon. But, I also found the recipe online and had actually prepared this dish before the book arrived. *I didn’t like the mint much and think it would be better with Tarragon.

But, and note that the recipe from the book did not include polenta as a side for this meal. I did, and included a polenta waffle with the meal. For some reason, I was attracted to a Red Cabbage & corn side dish that I also saw online, so I made that, and I cut up a few colored grape tomatoes.

I want to revisit this seared scallop, polenta & red cabbage/corn slaw meal. Oh, and the scallops & smushed garden peas also come with bacon bits, which from my photo, looks like I forgot to add.

Another thought I want to pursue is to use Greek yogurt instead of mayonnaise, although I do like Dukes Mayo for slaw. I’ve also seen a version of the cabbage/corn slaw that uses vinegar instead of mayo. Sweetener with either is my game plan.

🌽 Red Cabbage & Corn Salad (Optimized, 3 servings)

Ingredients

2 ¾ cups shredded red cabbage (about 8 oz)
1 ¼ cups corn kernels, thawed (about 6 oz frozen)
½ jalapeño pepper, seeded and diced
1 Tbsp diced red onion
2 Tbsp fresh cilantro, chopped
2 Tbsp mayonnaise
2 Tbsp plain Greek yogurt (nonfat or low-fat)
1 ½ Tbsp lime juice (about ¾ of a lime)
1 ½ tsp water
½ tsp taco seasoning
Pinch of sugar substitute (optional, to taste)
Salt & pepper to taste

Instructions

In a medium bowl, combine shredded cabbage, corn, jalapeño, onion, and cilantro.
In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, water, taco seasoning, sugar substitute, salt, and pepper until smooth.
Pour the dressing over the vegetables and toss until well coated.
Chill for 20–30 minutes before serving.