1
bolsa (de 16 oz) de mezcla para ensalada de col (col y zanahoria ralladas)
1/2
taza de cilantro fresco picado
2
latas (11 oz cada una) de granos enteros de elote con pimiento rojo y verde, escurridos
1/4
taza de aceite vegetal
3
cucharadas de jugo de limón amarillo o verde
1/2
cucharadita de sal
3/4
cucharadita de comino molido
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Instrucciones
1
En un tazón grande (de 1 galón) revuelve la mezcla de col con zanahoria, cilantro y elote.
2
En un recipiente con tapa hermética pon el aceite, jugo de limón, sal y comino; revuelve bien. Vierte sobre la mezcla de col y revuelve suavemente.
3
Tápalo; refrigéralo de 1 a 2 horas para que se combinen los sabores antes de servir.
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Consejos de expertos
consejo 1
Por alguna razón misteriosa, la ensalada de col ¡siempre parece encogerse en el refrigerador! Esta versión también se encoge un poquito en el refrigerador y, como a menudo sucede con las ensaladas de col con base de vinagreta, algunos de los trocitos de col se ponen translúcidos cuando se almacenan.
consejo 2
En lugar del elote enlatado puedes usar 2 tazas de elote congelado, cocido como se indica en la bolsa y enjuagado con agua fría.
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