Another salad featuring the wonder cure Apple Cider vinegar. This is quite an unusual recipe in that the slaw is lightly pickled and if there is one thing more fashionable and fashionably good for you it is pickled food.
Grilled Sweetcorn Slaw
Makes tonnes so feel free to half the recipe. Yotam Ottelenghi
100 apple cider vinegar
¼ white cabbage, shredded (300g net)
3 carrots, julienned or grated (175g net)
1 small red onion, thinly sliced (140g net)
4 corn cobs, lightly brushed with olive oil (600g gross)
2 red chillies, finely chopped
20g picked coriander leaves
20g picked mint leaves
Salt and black pepper
2 tsp Dijon mustard
1½ tsp sunflower oil
1 tbsp lemon juice
1 clove garlic, 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.
Place a ridged char-grill pan on a high heat and, when it starts to smoke, lay the corn over it. Char-grill for 10-12 minutes, turning so that all sides get some colour (this will create quite a lot of smoke). 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.