I’ve been trying to post this recipe for the past couple of weeks. You’d think it’s the most difficult slaw on the planet and I had a hard time getting my head around it. Well, it most obviously is not. Far from anything difficult or laborious, this recipe is a simple, straightforward affair that involves some chopping, some mixing, a bit of grilling and a lot of eating without breathing.
This is the second recipe I share with you that is inspired by Plenty More by Ottolenghi. To say that I love the book is an understatement. It is a manifest of love for veggies. It’s pages are brimming with flavor and colors that are fighting for my attention. I honestly find it hard to choose which plant based awesomeness to make next. Maybe that’s why I ended up bookmarking the entire book.
Well, the other day husband grilled a couple of corns and kindly asked me to do something with them for dinner. I opened the cookbook and there it was, staring right at me, begging me to give it a go: grilled corn slaw. Page 145. Decision made for me, no agonizing over what to make next, no tough decisions. Just the food.
When you’re ready to pimp up the good ol’ slaw and give it a new and exciting twist, make this. It’s gorgeous on its own, as a meal, and also makes for a great side dish if you want.
Gorgeous grilled corn slaw
- a couple of handfuls of shreded white cabbage
- 1 big carrot or 2 small ones, peeled and cut into fine strips
- 4-5 TBSP white wine vinegar
- good pinch of sea salt
- 2 medium big kale leaves, finely shreded
- 2 green onions, finely sliced
- a big handful of coriander, leaves and stalks, finely chopped (optional: you can add some mint as well, it’s beautiful in this recipe)
- zest of 1 lemon
- one grilled corn on the cob
To make the dressing:
- juice of 1 medium lemon
- 4 TBSP tahini
- 5 TBSP cold pressed olive oil
- 2 tsp mustard (you can try this raw & homemade recipe for mustard with fresh herbs)
- 2 TBSP water
- 1 garlic clove, grated
- Add cabbage and carrot to a big bowl.
- Add the vinegar to 100ml hot water and pour the mix over the cabbage and carrot. Carefully massage for a couple of minutes, until all the veggies are coated in vinegar. Set aside for 10-15 minutes.
- Meanwhile, grill the corn for 10-12 minutes, turning on all sides to get some color. When done, set aside.
- While the corn is grilling, add the kale, green onion, coriander and lemon to a salad bowl.
- When the corn is cool enough to handle, use a knife and shave off the corn in clumps and add to the salad bowl.
- In a small bowl, mix together the ingredients for the dressing until you get a smooth texture (almost mayo like).
- Rinse the cabbage and carrot, pat dry and add to the salad bowl.
- Add the dressing and mix through well to coat all the veggies in the dressing. I like to use my hands and massage the dressing into every single veggie.
- You can serve this right away. It also keeps well in the fridge for a day or two so you can batch up and take some to work the next day.