100ml white-wine vinegar
¼ white cabbage, shredded (300g net)
3 carrots, julienned (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 chargrill pan on a high heat and, when it starts to smoke, lay the corn over it. Chargrill 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.