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.
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.
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.
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.
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!