This grilled corn slaw unlike the regular coleslaw is tossed in a refreshing, tangy-sweet lime dressing. To be honest, I wouldn’t mind a big bowl of the mayo coated coleslaw any day but this is no less and you should try it if you want to try out something new.
It has the crunch and crispness provided by the cabbage along with a slight grilled, smokey, sweet flavour from the sweet corn and it is all bound together with a tangy-sweet lime vinaigrette. I use purple cabbage for 2 main reasons- aesthetic appeal and taste. I mean come on, it’s purple in colour and it looks great when mixed with the golden yellow corn and green cilantro leaves. And I find purple cabbage slightly sweet and it pairs brilliantly with the smokey, sweet grilled corn. It tastes even better than it looks! I’ve mentioned about the substitutions for vegans as well. So vegans, don’t hesitate to give this a try and let me know! 😄
Ingredients: (Serves 5)
- Red/purple cabbage- 1 small
- Sweet corn on the cob- 1 medium
- Cilantro or coriander leaves- a small handful for garnish
- Queso fresco or cottage cheese- 1/4 cup or 50 grams; crumbled coarsely
(NOTE– Vegans use 40 grams of crumbled firm tofu or vegan cottage cheese made of soy milk or just skip it, it tastes good even without it!)
For Lime Vinaigrette:
- Lime juice- 2 tablespoons
- Olive oil- 2 tablespoons
- Sunflower oil or any neutral oil- 1 tablespoons
- Honey- 2 tablespoon
(NOTE– Vegans use 1 1/2 tablespoons of caster sugar instead)
- Salt and ground black pepper- to taste (I used 1 1/4 teaspoon each of both salt and pepper)
Remove the husk of the corn and also remove any strings attached. Keep the corn over the lowest possible flame of a gas stove and grill it slowly making sure you periodically turn it. Grill it till the corn is cooked and there are grill marks are all around the corn. (You will observe a slow colour change, from light yellow to a darker yellow and also the corn will begin to swell and will make a popping sound, a sound similar to the popping of popcorn). You can also grill it in a grill pan if you wish but I find the open gas method the best way to grill it. Once done, set aside to cool.
Shred finely or finely slice the cabbage. In a large bowl toss the cabbage with about 1/2 teaspoon of salt and 1/2 teaspoon of coarsely ground black pepper. Once the corn has cooled, cut the kernels off the cob using a sharp knife. Check where the kernels are attached, keeping the corn vertically upwards using the knife cut it from top to bottom.
In a bowl add the lime juice, honey and whisk it well. If using sugar, whisk it until the sugar dissolves. Slowly whisk in the two oils in an alternating stream till the oil is completely incorporated and the mixture has thickened and emulsified. Add salt and pepper to taste. (I added about 3/4 teaspoon each of salt and pepper). Taste a tiny amount of the dressing. If you find it slightly more tangy and sweet, it will be perfect when dressed. Dress the cabbage with the vinaigrette.
Add the corn and mix. Let it sit for a minute so that it absorbs a little dressing. Then, taste and check for salt and pepper and adjust it according to your taste. Place the slaw on the serving plates and garnish it with the crumbled cheese and roughly torn cilantro leaves.
Red cabbages :- They are rich in Anti-oxidants, Vitamins C,K, A and B6. They are also a great source of dietary fiber, manganese, magnesium, calcium and potassium. They help in boosting the immune system, great for eye and skin help, cleanses digestive tract and helps to prevent osteoporosis!
Sweet corn :- Corn is also rich in dietary fiber, magnesium, phosphorus, manganese and potassium. It is also a great source of Vitamins like Thiamine, Niacin, Folate and Vitamin C. It helps to reduces cholesterol absorption in body, maintain good vision and skin, helps to prevent anemia and also improves bone health.