SWEETCORN & PLUM SLAW,vegetarian, low-fat, healthy. make-ahead, portable, vegan option

An unusual and delicious make-ahead vegetarian slaw, perfect for packed lunches... 

Sweetcorn & Plum Slaw, here with poached chicken
'A perfect salad, light in texture but very satisfying' - Taster

Plums are not just for cakes and crumbles; they add wonderful accents to salads and even meats.

This is a gorgeous slaw in taste, texture and appearance.  It was adapted from Yotam Ottolenghi, the London chef famous for vegetable-heavy Middle Eastern dishes.

This one is made from everyday ingredients so shouldn't break the bank.  It's not one of your throw-it-all-together-and-see-how-things-play-out salads.  Though method is simple, there are one or two steps not normally associated with slaw and a little planning is required.  

However, the steps add immeasureably to the pleasure of eating the dish.  And, the work repays - the slaw on the second day was as good as on the first, and would probably been as good on the third day if the full, instead of half, recipe had been made.       

The slaw on its own was perfect on a hot summery day and the slightly tart plum accents were a refreshing surprise.  It would also suit early autumn and even winter.

For something more substantial, the slaw was teamed with cold succulent poached chicken -- and the two complemented each other beautifully.

Roasted spiced chickpeas,
sweetcorn & plum slaw

For vegans add Roasted Spiced Chick Peas and some good wholemeal bread to ensure the full range of essential amino acids. 

Vegetarians can add soft goats cheese to the chick peas.    

The recipe's mint and parsley are best fresh if budget allows; dried will provide a subtler herbal kick.  (Fresh mint and parsley are also used in this week's other main course: lamb koftas.)





Cost: £2.50
Feeds: 6-8, more if serving as a side

Ingred:
     100ml white wine vinegar or 50-50 grape juice and malt vinegar
     200 ml water
     1 tsp salt

     175 gm/5 oz carrots, finely sliced into matchsticks or grated
     200 gm/7 oz  cabbage, shredded (not too finely)
     1 med red onion thinly sliced (opt) (67 didn't bother)
     240-500 gm/8.5-17.6 oz fresh corn niblets sliced from cobs OR drained sweetcorn (67 uses M&S)  
     1/2 yellow pepper, in dice the size of the corn (opt)
     olive oil
     1-2 med-large plums, in small dice

Dressing
  50 gm/1.75 oz mayo
   2 tsp Dijon mustard
   1.5 tsp sunflower oil
   1 tbsp lemon juice
   1 garlic clove, grated
   2-3 tbsp fresh mint, med chopped
   2-3 tsp parsley, med chopped
   1/2-1 tsp dried coriander

Method:

1. Mix carrots and cabbage in a large bow.
2. Put vinegar, water & salt in a small pan; bring to the boil; pour 2/3 over carrot & cabbage; stir; reserve the rest  
3. Allow veg to soften in fridge for 20 mins; drain, rinse, pat dry with a clean tea towel or paper towels, set aside
4. Heat a frying pan till very hot; add a generous tablespoon olive oil; toss in peppers and corn; stir fry 2-3 mins; remove from heat; season with pepper & a little salt
5. When cool add to slaw; refrigerate if necessary
6. Add plums just before serving; mix well
7. Whisk together dressing ingredients or pour into a jar with a tight-fitting lid and shake.  Pour over salad, mixing thoroughly 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.