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
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.


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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