BLACKENED CORN SLAW WITH LIME-LEAF DRESSING

Recipes, food styling & photography Emma Galloway

	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)

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.