Ingredients:

  • 1/2 head green cabbage, shredded (about 4 cups)
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 2 large Russet potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 6 ears of corn, shucked
  • 1 cup water
  • 2 tablespoons butter, melted
  • Salt and pepper to taste

Instructions:

  1. Prepare the Coleslaw: Combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper. Pour dressing over cabbage mixture and toss to combine. Refrigerate for at least 30 minutes.
  2. Roast the Potato Wedges: Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread wedges on a baking sheet. Bake for 25-30 minutes, flipping halfway through.
  3. Cook the Corn on the Cob (Instant Pot): Pour water into the Instant Pot. Place corn on the cob on a trivet inside. Cook on high pressure for 3 minutes, followed by a quick release. Brush corn with melted butter and season with salt and pepper.