Fresh slaws make a perfect compliment to any grilled fish or meat. They add a little acid to cut the richness of protein and give you just the right fresh ingredients necessary to balance out your meal. With corn now in season, it is a terrific ingredient to add a bit of sweetness and crunch to create a fabulous slaw!
I adapted this recipe from Yotam Ottolenghi and made it two ways. He suggests to soften your vegetables in a salted vinegar & water mixture before assembling your salad. After making the slaw both ways, I’m not sure I am sold on the need to take the extra step. Especially if you are using a wonderful Napa cabbage for your slaw, which is already a bit leafy and tender in some parts. (I get mine from Talley Farms) You can always dress it ahead a bit to achieve a similar result if you want your slaw less crunchy.
I use a shortcut to prepare my corn by slightly undercooking it whole in the microwave allowing me to simply remove the husk and silk in one easy step. Then I grill the corn on a grill pan or outside grill for just a few minutes to gain a bit of smokiness and color to the kernels.
I opted for using green onions in lieu of red onion and added some julienned red pepper along with the carrot for extra color and taste. I used a touch of pickled red Thai chiles that I had in my fridge; just enough to add a little hint of heat to the salad, taking it up a notch. Yotam’s combination of cilantro and mint in the salad was perfection, so I didn’t change that a bit.
Corn & Cabbage Slaw
Serves 8
- 1/2 Napa Cabbage, shredded
- 3 carrots, julienned (multiple colored carrots make a beautiful presentation)
- 1/2 red pepper, julienned
- 1/4 cup green onions, sliced
- 3 ears fresh corn
- 2 red chiles, finely chopped
- 3/4 cup cilantro leaves, finely chopped
- 1/2 cup mint leaves, chopped
- Olive oil, to grease the grill pan or grill
- Kosher salt and freshly ground pepper
- 7 Tablespoons white wine vinegar, optional
- 3 1/2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoon sunflower oil
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- In a large bowl, place the cabbage, carrots, red pepper and green onions.
- Place the corn individually into the microwave and cook on high for 2 1/2 minutes each. Using a towel or hot pad, hold each ear and cut near the bottom of the root end. Holding the top end, gently shake to remove the ear of corn, free of the husks and silk. Place a ridged grill pan or outside grill over high heat and when it starts to smoke, lay the corn on it. Grill for 4-5 minutes turning so that all sides get some color (use your exhaust fan to minimize the smoke). Remove to a plate and when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.
- Whisk together all of the dressing ingredients, pour over the salad and stir gently. Add the chile, cilantro, mint with salt and pepper to taste. Gently stir to mix and serve.
- (As a first step) If you chose to soften your vegetables, bring 1 cup water, 1 tablespoon salt and the vinegar to a boil in a small saucepan. Remove from the heat, cool slightly and pour over the cabbage, carrots and red pepper. Let sit for 20 minutes, then rinse well and pat dry. Place in a large bowl and set aside.
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