Yotam Ottolenghi's Corn Slaw
Summer on a plate! Another fabulous salad from Yotam Ottolenghi that's practically a meal on its own. You can further simplify preparation by buying bags of pre-shredded cabbage and carrots. If you do, try to find cabbage that is shredded on the thicker side. Avoid the angel hair version which tends to "melt" too much in the vinegary brine.
Adapted from Plenty More by Yotam Ottolenghi
Serves 6
In a large bowl, place:
4 1/2 cups/300g white or green cabbage, shredded (about 1/4 of a head)
1 1/2 cups/175g shredded carrots (approx. 3 small carrots)
In a small bowl, place:
1 1/2 cups/140g red onion, thinly sliced (about 1 medium red onion)
Set aside both bowls.
In a small saucepan, bring to a boil:
7 tablespoons/100ml white wine vinegar
1 cup/200ml water
1 tablespoon salt
Remove from heat and pour 2/3rds of the vinegary brine over the shredded cabbage and carrots and the remaining 1/3rd over the red onions. Set aside both bowls to marinate for 20 minutes.
Meanwhile, grill on an outdoor grill or if indoors, on a ridged grill pan over high heat:
4 ears corn (1 1/3 lb/600g), lightly brushed with olive oil
Grill for 10 to 12 minutes, turning so that all sides get some char marks. If indoors, turn your exhaust fan on high as there will be a lot of smoke! Remove from heat and when cool enough to handle, shave off the corn with a large knife and place in a large salad bowl.
Drain the cabbage, carrots and red onions. Rinse and pat dry. Add to the salad bowl.
In a small bowl or glass jar with lid, whisk or shake together:
3 1/2 tablespoons/50g mayonnaise
2 teaspoons Dijon mustard
1/ 1/2 teaspoon sunflower or other neutral tasting oil
1 tablespoon fresh lemon juice
1 clove garlic, crushed
Pour over the salad and toss gently. Add to the salad bowl and toss again:
2 red chiles, finely chopped (optional)
1 1/3 cups/20g cilantro leaves
2/3 cup/20g mint leaves, coarsely chopped if large
grind of black pepper
Taste and adjust as needed by adding salt or additional lemon juice.
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