This recipe for a Sweetcorn Slaw has been adapted from Yotam Ottolenghi. He is one of our inspirations for food flavours. The simple way that he takes ingredients and blends them perfectly without having to add too many crazy ingredients. You know when you just let the food speak for itself. That is the beauty of Ottolenghi.
So we have adapted this recipe to make it Vegan and Gluten Free. This way anyone can have it and it tastes amazing still.
One of the keys to making this quickly is to use a mandolin. You can get the cabbage nice and thin and make sure that slaw is crisp and even throughout. Just be careful using a mandolin. We have both come close to losing the tips of fingers through the sharp edges. So I would advise that you use the safety aspects which using.
Other than that, this is easy haha.
Vegan Sweetcorn SlawPrint Recipe
- 100ml white wine vinegar
- 200ml water
- 1/4 white cabbage, shredded
- 1/8 red cabbage, shredded
- 3 small carrots, peeled and cut into fine strips
- 1 medium red onion, thinly sliced
- 1 can of corn
- 2 red chillies, finely chopped
- 20g coriander leaves
- 20g mint leaves
- olive oil
- salt and black pepper
- 70g vegan mayonnaise
- 3 tsp Dijon mustard
- 3 tsp sunflower oil
- 1 lemon (juice only)
- 1 garlic clove, crushed
Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.
Drain the can of corn and pat the corn dry, place in a hot pan and fry off til they start to burn slightly. Remove from the heat 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 the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.
This is from Ottolenhi's cookbook Plenty More. A fantastic salad which we changed slightly for vegan gluten free people like ourselves.