BLACKENED CORN SLAW WITH LIME-LEAF DRESSING
SERVES 4-6 AS A SIDE / PREPARATION 10 MINUTES / COOKING 15-20 MINUTES
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.
Baby carrots are one of my favourite vegetables to BBQ, taking them right to the edge of burnt-ness gives the tastiest results.
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)
Preheat the barbecue to medium hot. Cook the corn, turning often, until charred and tender (approx. 15-20 minutes). Remove and cool to room temperature. 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. Combine all the salad dressing ingredients in a bowl and stir to combine (if using raw sugar, stir until it has mostly dissolved). Pour the dressing over the salad, toss well and serve.