Roasted Corn And Raw Zucchini Coleslaw

Roasted Corn And Zucchini Coleslaw - Cook Republic


My preorder of Yotam Ottolenghi’s new cookbook Plenty More arrived just as I was shoving two French tart tins filled with a raspberry cake batter that I was planning to take to a community barbecue an hour later. Of course, I had to stop everything else that I was meant to do including showering, getting dressed, packing a picnic basket and making sure my little clan remembered to put on their shoes before the hour was up. Five minutes later I was on a mission to make and take along this coleslaw recipe in the book that screamed “Eat me on a hot day in a soft bun with some charred meat!” I followed the recipe to the letter and it was fresh and vibrant. We eventually got there on time, shoes and all. Both the raspberry cakes and the big bowl of Ottolenghi salad disappeared as soon as I put them on the long table. 


Mustard And Macadamia Oil Dressing - Cook Republic


Over the weekend, I explored the book some more. It is seriously stunning with some great recipe inspiration, a lot of fusion happening amongst the pages. As opposed to the first couple of books which have recipes that are great but long winded, this one has many many straightforward recipes that surprise you. Maybe I have just gotten quicker at putting things together over the years, but it is a cookbook I am looking forward to imbibe my summer with. I made the same coleslaw again, this time with a few variations of my own. I didn’t have fresh corn on hand (shocking!) as we have been known to devour any corn cob in sight lately, so I opened up a can of corn kernels and proceeded to char them on a hot pan. I also added raw zucchini strips and a generous drizzle of my favourite Brookfarm macadamia oil in the dressing. The nuttiness of the oil was beautiful with the corn. Nick was enlisted for the pictures and he quite enjoyed the hand tossing of the salad. This is truly one of those get-your-hand-in-the-bowl kind of salad because of the abundance of textured veggies and very little dressing. It is therefore imperative to get in there and make sure the veggies are coated well with that punchy mustard ridden creamy dressing.


The good folks at Random House have donated a copy of Plenty More by Yotam Ottolenghi for you my dear readers (Thank You Random House!).


To WIN this cookbook

1. You MUST have an Australian address.

2. You MUST leave me a comment below starting with “Otto What?” and tell me about the MOST delicious salad you have ever had!

3. Contest finishes on October 17, 2014. Winner announced on October 20, 2014. Winners announced here and on Facebook. Make sure you have Liked my Facebook page and are getting notifications from it.

4. Please SHARE the love. Tweet, Facebook, Instagram. Whatever tickles your fancy. It helps my humble blog going! 


GOOD LUCK! And Thanks lovely folks. x


Ottolenghi's Roasted Corn And Zucchini Coleslaw - Cook Republic


Roasted Corn And Zucchini Coleslaw - Cook Republic


Salad Toss - Photo, Sneh Roy


Salad Toss - Photo And Styling, Sneh Roy


Roasted Corn And Zucchini Coleslaw - Cook Republic


Roasted Corn And Zucchini Coleslaw - Cook Republic


Plenty More By Yotam Ottolenghi - CooK Republic




  • Author: Sneh
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Gluten Free, Vegetarian, Dairy Free


A summery Mexican twist to the traditional coleslaw by adding roasted charred corn along with julienned raw zucchini. A mustard-heavy and punchy slaw perfect for bringing along to a backyard barbecue.

adapted from Plenty More by Yotam Ottolenghi


For the salad
100ml white vinegar
2 medium carrots, peeled and ribboned
1 quarter small green cabbage, finely sliced
1 small red onion, finely sliced
1 zucchini, ribboned or julienned
2 corn cobs
handful of fresh coriander leaves, chopped

handful of fresh mint leaves, chopped

1 small red chilli, thinly sliced

For the dressing
1 garlic clove, minced
juice of half a small lemon
50g mayonnaise
2 teaspoons Dijon mustard
2 tablespoons macadamia oil


Place vinegar in a saucepan along with 200ml water. Bring to a boil. Pour over carrot, cabbage and onion in a bowl. Soak for 10 minutes. Drain, refresh with cold water and drain. Add the zucchini.

Strip the corn down to the last bit of husk. Make sure you have a single layer of husk still protecting the kernels. Place the corn on the barbecue/naked flame/hot pan on medium heat until it starts charring. Turn it over and make sure the charring is even. Remove from heat. Cool a bit and remove the last of the husk. Using a y-peeler or paring knife, slice the charred corn kernels into the bowl with the other vegetables.

Add coriander leaves, mint leaves, chilli and dressing. Season with salt and pepper. Toss and mix well.


Substitute with egg-free mayonnaise to make this recipe vegan.


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