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
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.