Recipes Corn and Cabbage Coleslaw Be the first to rate & review! This crunchy coleslaw pairs fresh corn with two kinds of shredded cabbage for a gorgeous combination. Slideshow: Sensational Slaw Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 to 6 Ingredients 2 ears of corn, shucked (about 2 cups) 4 cups shredded green cabbage 2 cups shredded purple cabbage 1/4 cup sliced green onion 1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon spicy brown mustard 2 teaspoons brown sugar 1 teaspoon kosher or sea salt Fresh cracked black pepper, to taste Directions Bring a large pot of salted water to boil. Fill a large bowl with ice water and set aside. Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and then put the corn into the ice bath until fully cooled off. Drain. In a large bowl combine the corn, cabbages, green onion, and cheese. In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to completely coat. Chill and serve. Rate it Print