Coleslaw with Roasted Corn and Mint Leaves
Coleslaw might be the best side dish in the world. It’s crispy yet creamy, sweet yet fresh, “healthy” yet full of mayonnaise! This roasted corn coleslaw is bringing the classic coleslaw to a new dimension with excellent flavor pairings and also a color explosion. It’s time for this traditional side dish to enter the stage as the main event.
A classic and versatile side order
The best thing about coleslaw is that it fits to virtually anything. It is a well known companion to barbecue, but can go well with fish or vegetarian food. There are varieties for different kitchens as well, Asian, Italian, Scandinavian, you name it! (Actually not sure if i’d try the Scandinavian kind though, to be honest)
This recipe is inspired by Yotam Ottolenghi. His addition of corn and mint leaves takes the side order to new levels. We choose to amp it up with red cabbage for the color and we choose to leave the cilantro behind in favour of more mint. And as garlic lovers, we slice down lots in the dressing.
The impressive coleslaw recipe
If you want to serve a classic side dish, but with that extra touch that will make your guests very impressed, this is the recipe to try. The sweet corn goes really well together with the hot chili and fresh lemon and mint.
To have such a basic and simple product as cabbage taste this good is a good way to win over a meat lover to the vegetarian side. Vegetarians are often mocked by carnevores with a phrase like: “What do you even eat? Cabbage?” After trying this simple recipe, you can easily say: “Yes, and it’s so good! Wanna taste?”
I would go as far as to say this kind of coleslaw is more balanced than the classic one. We have a friend who hates mayonnaise, but she still loves this coleslaw. We see that as a good review.
Even better tomorrow
It’s true for cake, it’s true for soup and casseroles. And it’s also true for this coleslaw. If you forget the left-overs in the fridge for a couple of days, you might think it is ruined. Think again. The hours in the fridge let the flavors really come together and become the best of friends.
So if you are the kind of person who brings a lunch box to work (which everyone should be in our humble opinion), this is a perfect choice!
Vegan if you want to
In this recipe, we just put “mayonnaise” in the ingredient list. But mayo does not have to contain egg yolks. One of our inspiration blogs, “The minimalist baker” has a great recipe for vegan mayonnaise, made of chickpea liquid. Also known as “aquafaba”. You can find more animal substitute suggestions in our Vegetarian diet guide.
This recipe is
- easy to make
An excellent side dish to barbecue, fish tacos, veggie burgers, or just to eat as is, with a fork.
- 400 g red cabbage
- 200 g carrots
- 1 red onion
- 1 red chilli
- 4 corn cobs
- mint leaves
- salt and pepper
- 100 g mayonnaise
- 3 tbsp dijon mustard
- 2 tbsp neutral oil
- 1/2 lemon
- 3 cloves garlic
Shred cabbage and slice carrots and onion and put in a large bowl together with finely chopped chilli.
Put a pan on the stove on high heat an put in the corn cobs until they are slightly burned. Then roughly shave off the corn from the cob and put in the salad.
Slice garlic and add it to a smaller bowl together with the rest of the dressing ingredients. Stir until blended.
Pour the dressing over the coleslaw and mix it all well. Add salt and pepper to taste. If possible, set the coleslaw to rest.
Sprinkle over the mint leaves before serving.
What to drink to Coleslaw with Roasted Corn and Mint Leaves
Either if you eat it as a major part of the meal or just as a side dish, we recommend beer to this rich and flavorful slaw. A lager or a light ale of taste will be your perfect choice.