Brazilian Corn Slaw

From “Smith & Daughters: A Cookbook (that happens to be vegan)” by Shannon Martinez and Mo Wyse (Hardie Grant Books)

This recipe hails from a vegan restaurant in Australia, which has clearly discovered the flavors of South Texas.

Makes 6 servings

1½ 6 ounces tablespoons fresh or olive frozen oil corn kernels 3 ounces roughly oyster torn mushrooms, 1 tablespoon tamari or soy sauce 9 ounces aioli or vegan mayonnaise Zest and juice of 1 lime 1 small garlic clove, crushed and minced 1 Granny Smith apple, cored and cut into thin matchsticks 1 large carrot, peeled and cut into thin matchsticks ½ red onion, thinly sliced 3 ounces green pimento olives, sliced into thin rounds 10 ounces thinly shredded purple cabbage Large handful flat-leaf parsley leaves Large handful cilantro leaves ½ cup crushed tortilla chips, to garnish Chile and lime salt, such as Tajín, to finish

Instructions: Heat 2 teaspoons of the oil in a small frying pan. Sauté the corn until lightly charred. Remove from the heat and set aside.

Heat the remaining oil in a mediumsize frying pan over medium heat. Add the mushrooms and soy sauce and sauté until golden and slightly crisp. Set aside to cool.

To make the dressing, combine aioli or mayonnaise, lime zest and juice and garlic in a bowl and whisk together until well combined.

To build the salad, combine all of the ingredients in a large salad bowl and add enough of the dressing to lightly coat. Build a small conical tower with the salad and top with the crushed tortilla chips and chile salt.

Nutrition per serving: 362 calories, 14 g fat (1 g saturated fat), 0 mg cholesterol, 592 mg sodium, 56 g carbohydrates, 10 g dietary fiber, 12 g sugar, 11 g protein