Ingredients
| 2 corn cobs, husks removed | |
| 3 cups shredded cabbage (I used 2 cups red cabbage plus 1 cup green cabbage) | |
| 1 carrot, finely shredded or grated | |
| ½ red onion, finely sliced | |
| ¼ cup toasted unsalted cashew nuts, roughly chopped | |
| a big handful coriander leaves and tender stems, roughly chopped | |
| 2 tablespoons finely shredded mint leaves | |
| FOR THE LIME-LEAF DRESSING | |
| 2 cloves garlic, finely chopped | |
| 3 makrut (kaffir) lime leaves, stems removed, finely shredded | |
| 4 tablespoons lime juice | |
| 3 tablespoons soy sauce (gluten-free if needed) | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon pure maple syrup or raw sugar | |
| ½-1 long red chilli, finely chopped (de-seed for less heat if you prefer) |
I wanted to channel the flavours of a recent trip to Bali in this slaw, where barbecued corn, cabbage, herbs and toasted cashew nuts meet a punchy lime-leaf dressing.
Instructions
| 1. | Preheat the barbecue to medium hot. |
| 2. | Cook the corn, turning often, until charred and tender (approx. 15-20 minutes). |
| 3. | Remove and cool to room temperature. |
| 4. | Using a sharp knife, slice the corn off the cobs and then combine in a bowl with the shredded cabbage, carrot, red onion, cashew nuts, coriander and mint. |
| 5. | Combine all the salad dressing ingredients in a bowl and stir to combine (if using raw sugar, stir until it has mostly dissolved). |
| 6. | Pour the dressing over the salad, toss well and serve. |
Recipes, food styling & photography Emma Galloway
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