Cole Slaw with roasted corn and sesame

It’s BBQ season and what goes better with delicious steaks from your grill? Yes, Cole Slaw. It’s not a classic cole slaw recipe but it’s full of fresh and beautifully coloured vegetables and tasty herbs and sesame. This recipe is something I adapted from this Yotam Ottolenghi recipe book. I changed a few things because of my Fructose Malabsorbation and added a little Vietnamese touch.

Unlike other Cole Slaws this one is really light and easy-to-make and will be a highlight at your next BBQ.  I’m very fond of pickles lately so this recipe is with quick pickled cabbage, carrots, radishes and roasted sweetcorn. Roast your corn cobb on the BBQ and it get’s that nice smokey taste!


Tasty cole slaw with roasted corn and sesame

Tasty cole slaw inspired by Ottolenghi, with quick pickled cabbage, carrots, radishes and roasted sweetcorn. It’s light and easy-to-make and will be a highlight at your next BBQ.

Servings: 4
  • 100 ml white wine vinegar
  • 200 ml water
  • 300 gram white or purple cabbage
  • 175 gram carrots
  • 1 corn cob
  • 1 bunch radishes
  • 1 avocado
  • 1 bunch coriander
  • 1 bunch mint
  • 1 red chili
  • 50 gram mayonnaise
  • 1 tsp sesame oil
  • olive oil for roasting corn and dressing
  • salt pepper
  • 1 tsp Dijon mustard
  • 1 lime (juice)
  • 2 tsp rice syrup
  • 1 tbsp roasted black & white sesame seeds
  1. Wash the vegetables gently in cold water. Put the vinegar and water in a saucepan with 1 tablespoon of salt and 1 tabelspoon of rice syrup. Bring it to boil and then remove from the heat. Cut the cabbage and carrots julienne (stripes) and the radishes into slices. Place the cabbage and carrots together in a bowl, pour over 2/3 of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the radishes and also set aside for 20 minutes. 

  2. Put some olive oil on your corn cob and place in your preheated cast-iron grill pan or on your bbq. Chargrill for 10-12 minutes, turning so that all sides get some colour. Remove from the heat and let it cool down. Afterwards  shave off the corn in big chunks and add to a large salad bowl.

  3. Rinse the quick pickled vegetables, dry and place them together in your salad bowl. Cut the avocado into slices and also add to your salad bowl. Wash the mint and coriander and chop them roughly. 

  4. Mix all the dressing ingredients: mayonnaise, olive oil, 1 teaspoon sesame oil, lime juice, 1 teaspoon rice syrup, 1 teaspoon mustard and pour over your salad and mix gently. Add the chopped chilli, sesame seeds, coriander and mint, along with some salt and pepper and give it another gentle stir and serve. Bon Appetit!

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