Ingredients
1 300g Packet Fine Cut Coleslaw Mix - or you can shred your own cabbage and carrot!
1 Spring Onion
2 Full Corn on the Cob
Coriander - Optional
1 - 2 Cucumber
Sesame Seeds
Crushed Peanuts or Cashews
Dried Shallots
Fresh Chilli - Optional
Dressing
1 heaped tsp Whole Egg Mayo
About 1/4 cup of Marion's Kitchen - Miso & Sesame Vinaigrette
Juice of 1 Lime
2 tsp of Uchibori Ponzu Sauce - or 1 tsp of light soy (optional)
Salt
Method
Begin by grilling your corn cobs on your bbq or on a griddle pan inside till they have coloured nicely on all sides then cut the kernels off and into a mixing bowl.
Mix all the dressing ingredients together. If you're making this ahead of time make it straight in a jar.
Finely chop the spring onion and cucumbers, I like to cut the cucumbers in half and then using a melon baller (or a tsp) I scrape out the flesh, this way if the salad sits it doesn't become soggy.
Add them to the corn as well as the cabbage/carrot mix, the coriander which you can either tear in or finely slice, chilli and a sprinkle of the nuts, sesame seeds and dried shallots.
Give it all a mix to combine and then add in the dressing, don't add it all at once as it may be too much.
Check for seasoning and then garnish with a bit more of the nuts, seeds, shallots and coriander.
Enjoy x
Ps: Add in whatever other veg you like, edamame, finely sliced radish, daikon, wombok cabbage etc.
Serve this with broken rice and my Sticky Asian Salmon!
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