Roasted Corn And Raw Zucchini Coleslaw

by | Oct 9, 2014 | 36 comments

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

Roasted Corn And Zucchini Coleslaw - Cook Republic

Plenty More By Yotam Ottolenghi - CooK Republic

 

ROASTED CORN AND RAW ZUCCHINI COLESLAW

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
Print Recipe Rate / Comment
Course // Salad
Cuisine // Dairy Free, Gluten Free, Vegetarian
Prep Time: 20 minutes
Servings: 6

Ingredients

For the salad

  • 100 ml 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
  • 50 g mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons macadamia oil

Instructions

  • 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.

Notes

Substitute with egg-free mayonnaise to make this recipe vegan.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

36 Comments
  1. Rosa

    I love Ottolenghi’s recipes and this one is just fabulous. A delicious slaw.

    Cheers,

    Rosa

    Reply
  2. erin @ she cooks, she gardens

    I’ve just ordered a copy so I won’t enter the giveaway, but just wanted to say that it looks fab and like something I would absolutely throw together for a barbie on the weekend. Yum!

    Reply
  3. Christine

    Otto What? The best salad I have had was at an aunts place. Lettuce, tomatoes, strawberries, grapes, parsley, cucumber all chopped up with a dressing of olive oil, pomegranate molasses, lemons juice and salt. Yum. And that coleslaw looks delicious.

    Reply
  4. Andrea

    Otto What? Ottolenghi’s soba noodle salad with eggplant and mango from Plenty is the most brilliant combination of flavours and textures I have ever eaten. Ottolenghi says it’s the dish his mother’s wows guests with and now I do the same!

    Reply
  5. Dhanya Samuel

    ‘Otto what’ – the most delicious salad I have had is one I recently made from a Middle Eastern cookbook, a Moroccan lamb salad. This was my first experience of a mince meat salad but one I relished immensely. The rich succulence of mildly spiced minced lamb tossed together with sweet golden raisins, fresh cucumber, tomato, coriander leaves and finished off with a nutty crunchiness from toasted pine nuts.

    Otto’s new book is one I have been secretly admiring for a long time; hope I get lucky! And thanks for the giveaway.

    Reply
  6. Terri @ Little Wanderings

    Otto What? The best salad I’ve ever had was actually a simple, Viennese-style potato salad! After a morning spent cycling through the stunning vineyards of the Wachau Valley in Austria (with a couple of cheeky wine tastings along the way!), I had the opportunity to indulge in a home-cooked BBQ lunch at a small, family-run winery. I never really thought there could be too much more to potato salad than the familiar ol’ Aussie dish – but the beautifully sweet, tangy style that’s common in Austria and Germany blew my mind! I’m sure the rolling hills, the sizzle of delicious bratwurst on the BBQ and a good few glasses of Wachau’s sensational white wine also played a part – but I’ll never forget that salad!

    Reply
  7. Sarah | The Sugar Hit

    Otto What? Best salad I’ve had was really recently – it was a beautifully arranged plate of ripe tomatoes, crisp watermelon, salty feta, basil and mint. Just so refreshing, and the perfect balance of sweet, salty, fresh and sharp. Love this post Sneh!

    Reply
  8. Belinda@themoonblushbaker

    Otto What? I think it has to be modern take on the Moroccan carrot salad I had this Winter. Rainbow carrots were sliced lengthways on a mandolin and mixed in with a carrot slices that were toasted to crisp after it was dressed in cumin, sweet and hot paprika, lemon juice and olive. Topped with loads of fresh mint and honey almond flakes it was simply a taste buds dream and texture experience.

    Reply
  9. Muppy

    Otto what?? Hehe. Roasted sweet potato, quinoa, feta and a simple olive oil basil dressing.

    Reply
  10. Elizabeth

    A friend just gave me a copy of Plenty More for my birthday and this coleslaw was one of the first recipe that caught my eye, I’m kind of obsessed with coleslaw and don’t feel you can ever have too many takes on it. For years Ottolenghi’s recipes used to me annoy because of the long and often overly exotic ingredient list, but now I just simplify them and leave ingredients out they are generally still delicious. I love the abundance of herbs in his food and his middle eastern influences.

    Reply
  11. Jodie

    Otto what? I have so many ‘best’ salads but one of the best and most memorable was on a beach in Thailand. A Larb Gai, the freshness of the beautiful herbs – mint, basil, coriander mixed with the minced chicken and a sweetness through the dressing before a punch of chilli that nearly blew my head off. I always remember exactly where I was and how I felt (very relaxed) whenever I see this on the menu.

    Reply
  12. Debbie

    Otto What? Otto-liscious! My favourite salad is Fatoush, a delicious Lebanese salad with juicy cherry tomatoes, crisp lettuce, quartered cucumber with the skin left on (how I like it), sliced red onion which helps to flavour the salad, refreshing mint and parsley, torn toasted crisp pita bread pieces all deliciously covered with a yummy dressing of olive oil, sea salt and sumac (a Middle Eastern spice that Ottolenghi uses)!

    Reply
  13. Amanda @ Gourmanda

    Otto What?! My favourite salad that I’ve ever had is probably Vietnamese style vermicelli salads – light, refreshing, and super filling at the same time!

    Reply
  14. Karlene

    Otto What?
    You know that salad that friends bring to BBQs with the dry noodles on top and a tangy dressing? I’ve never made it but I love it.

    Reply
  15. Susan

    “Otto What?” I love salad but hate making them. I love to eat other people’s salad as they taste much nicer than mine. I have no favourites.

    Reply
  16. Rianna

    Otto What? I love me a good salad, and I rarely make two the same, but I think my favourite might be the saffron chicken salad from Jerusalem, so goooood!

    Reply
  17. Francesca

    Love the look of this salad. with the summer months coming up, this is a BBQ take a plate winner. Sorry, would love to win this book but can’t follow on facebook as well as here. so no Otto What from me.

    Reply
  18. camille valvoi

    Otto what?
    Best salad i have made would have to be tumeric roasted cauliflower, pomegranate, lots of fresh leaves and herbs with a simple olive oil, lemon and tahini dressing 🙂 p.s definitely going to be making the recipe above looks so tasty

    Reply
  19. Kiran @ KiranTarun.com

    Otto What? The most delicious salad I had was in a restaurant at LA that served the most delicate micro greens and baby greens atop layers of roasted ratatouille. It was oh my, so delicious!!

    Reply
  20. Laura

    Otto What?
    The best salad I ever had was after a significant period of food poisoning. I had eaten something dodgy in Istanbul and had been very ill for a solid week and barely able to eat more than a few bites for the second. Needless to say I was devastated to be in Europe and unable to enjoy it. We had planned to bisit the oldest restaurant in Seville, but had gone during holiday season so it was shut. After meandering the streets we picked the first place we saw open and I (not normally a salad orderer at restaurants) ordered a watercress and frisee salad with avocado, chicken, charred corn, and a little cheese in the most amazing vinaigrette. It single handedly brought my appetite back for the rest of my travels bevause it was so restorative and yet utterly delicious. I will never forget it.

    Reply
  21. Catherine Maclean

    Otto What? If it has Roast Sweet Potato in it, I’m sold. But the best combo is probably with quinoa, spinach leaves, cherry tomatoes, chickpeas and flaked salmon with a lemon dressing. Delish!

    Reply
  22. Bec

    Otto What? It’s funny the first thing that came to mind is Ottolenghi’s soba noodle dish with mango and eggplant (I add fried tofu following Heidi Swanson’s recommendation), and I see someone has already mentioned it! Such an amazing dish. I love waiting for mango and eggplant to both be seasonally available to put this together – makes it extra special. I’ve got Plenty and Jerusalem, and would love Plenty More. Thanks for the comp 🙂

    Reply
  23. Krystal Dee

    Otto What. A beetroot, rocket and goat’s curd salad with walnuts and a honey and balsamic dressing. Simple. Classic. But it was enjoyed in good company which made it that much sweeter.

    Reply
  24. Spice4Life

    Otto What? Sometimes the simplest of things are the tastiest….. Char grilled sliced zuchinni, thick enough to hold a slight crunch in the middle, cut into 5mm strips, marinate this in the best olive oil on hand, loads of fresh herbs (oregano and parsley work well) and the zest of lemon, leave for 10-20 minutes. Season, toss with well toasted pine nuts a squeeze of lemon and more fresh parsley, serve with a piece of crispy skinned salmon Yummo!!!!!!! That coleslaw looks like a winner….

    Reply
  25. Christina F

    Otto What? I must have been living on another planet lately I think, as I have only just heard this name a couple of days ago. I love to have interesting salads in the summer, especially as I don’t eat meat.

    One of the best was made by my Dearly Beloved, who roasted some butternut pumpkin with olive oil, garlic, salt and pepper of course, plus some sage leaves and a splash of balsamic. He then spread butter lettuce (although cos would be good too) over a platter, spread out the room temperature pumpkin, some fetta cheese and deep fried sage leaves. The dressing was a fairly basic vinaigrette with seedy mustard. The whole thing was delicious with fresh bread rolls and butter. And the guests thought so too.

    Reply
  26. Eha

    Otto What? I fell in love with the Sicilian caponata at first sight! Had it hot the first few times and then happened to put it in the fridge . . . what a delight! Methinks the capers and vinegar do it for me and make me put it above my second favourite of fattoush! And I am very much looking forward to making the roasted corn salad you adapted from Yotam Ottolenghi . . . . just saw him last night on Crete from his second series of Mediterranean adventures . . . fantastic!

    Reply
  27. Alice

    Otto What? I think the best salad I’ve ever had was one made at a cooking class I took in Copenhagen earlier this year: golden beetroot, toasted hazelnuts, slices of green apple, snippings of cress and grains of spelt tossed in a vinaigrette made with apple cider vinegar and rapeseed oil. It was amazing. Especially served with gravalax and homemade rye bread. Those Scandis know their stuff.

    Reply
  28. nic

    Otto what? My favourite salad (at the moment) is my ‘born-out-of-laziness’ work lunch salad; kale, red capsicum, chickpeas with lemon juice, salt and pepper. All made on a sunday night and taken to work for at least 3 days each week where it is topped with tinned sardines and a blend of almonds, seeds, walnuts and buckwheat. seriously filling. seriously nourishing.

    Reply
  29. Terese

    ‘Otto What’ take 2 . I love Caprese salad. today I had one of the best yet, on a bed of rocket and with a superb caramelised onion relish on the side @ Cultura Hobart.

    Reply
  30. Eva@thehungryplum

    Otto What?

    You know how people always talk about keeping things simple? Well I’ve had all sorts of salad specimens but one that springs to mind as particularly memorable was at the Garden Buffet at The Star on my birthday a couple of years ago. While everyone else’s eyes glazed over for rich, luscious chocolate fondue and tender hunks of carved beef and plates upon plates of unpeeled fresh prawns, I was entranced by a humble salad. Crisp green beans, silky smooth Danish feta with a salty kick, roasted nubbins of golden pumpkin until they shimmer from caramelisation and a zesty lemon dressing. Such simplicity yet so flavoursome.

    Reply
  31. sharyn w

    Otto What? It is really hard to pick a best salad (as i have so many salads i love) so a simple salad i really love is a caramelised roast pumpkin, roast beetroot, feta, pine nuts, with a honey mustard dressing.

    Reply
  32. marina

    Otto what? I had a gorgeous salad over winter at a local cafe made of giant couscous toasted in cummin with roasted pumpkin, halloumi cubes, walnuts rocket and loads of fresh coriander. It smelt amazing, looked gorgeous and tasted delicious. Yumo!

    Reply
  33. Marina

    Otto what? We’ve just finished roasted corn and raw zucchini salad. It was amazing, thanks. I’m in love with salads, so it’s a bit complicated to decide which one is my favorite. I’ve got two winers in my list.
    The first one is panzanella. As I know each region in Italy has their own receipt. Main was with crunchy ciabatta, freshly cooked tomato sauce, roasted capsicums and beautiful olives. Dressing was simple, but delicious: olive oil, freshly grounded black pepper, basil, cappers and anchovies. yumm . In my mind it’s the taste of real italian summer.
    The second one is nicoise, by the receipt of Gui Gedda. Fresh salad, green beans, tomatoes, olives, tuna, capsicum and anchovies. Dressing is wine vinegar, olive oil, garlic, sea salt and black pepper. It is so filling, that it easily could be your dinner. As for me it is more autumn salad.
    So many amazing ideas for any season and taste!!! I’ve already chose which I’ll cook next. Tnx

    Reply
  34. Alison @liaisonwithalison.wordpress.com

    Otto What? Ottorickshaw (autorickshaw!). Otto(he’s the)man!
    I love Yotam Ottolenghi and devoured his Jerusalem. I tune in every week for his Flavours of the Mediterranean on SBS.
    My favourite salad changes all the time. I think I get the most pleasure when I whip up a salad with whatever’s languishing in my vegetable crisper and the flavours and textures work really well together. Like the other day, I made a salad with pomegranate, cous cous, haloumi and pistachios. Loved it! Nailed it!!

    Reply
  35. Coco in the Kitchen

    I love that salad and the cover of that cookbook!
    If I order another cookbook (we have a massive bookshelf bursting with them),
    I will not hear the end of it!

    Reply
  36. Lail | With A Spin

    Love Ottolenghi’s recipes and I’ve been reading up his articles in the past few weeks online. The best salad I have ever had was a simple cucumber and sliced tomato salad at the foothill of Arcopolis in Athens. I suppose the olive oil made all the difference.

    Reply

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