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
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.