Sweetcorn & Plum Slaw, here with poached chicken 'A perfect salad, light in texture but very satisfying' - Taster |
This gorgeous slaw combines sweetcorn and plums and is delicious in every way, with wonderful textures and spring-like colours. It was adapted from Yotam Ottolenghi, the London chef famous for vegetable-heavy Middle Eastern dishes.
67's version 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 the 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.
You won't go wrong doubling the recipe; it will be wonderful in a packed lunch.
For something more substantial, the slaw was teamed with succulent poached chicken -- and the two complemented each other beautifully.
Vegans can 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.
Cost: £3.00'ish (9/23)
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 yoghurt-mayo
2 tsp Dijon mustard
1.5 tsp sunflower (or vegetable) oil
1 tbsp fresh lemon juice (or bottled for the frugal)
1 garlic clove, grated
2-3 tbsp fresh (OR 2-3 tsp dried) mint, med chopped
2-3 tsp fresh (or 1 tsp dried) parsley, med chopped
1/2-1 tsp dried coriander
Method:
- Mix carrots and cabbage in a large bow.
- Put vinegar, water & salt in a small pan; bring to the boil; pour 2/3 over carrot & cabbage; stir;
- Pour the rest of the vinegar mix over the onion, if using
- Allow veg to soften in fridge for 20 mins; drain, rinse, pat dry with a clean tea towel or paper towels, set aside
- 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
- When cool add to slaw; refrigerate if necessary
- Add plums just before serving; mix well
- 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.
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