An excellent side dish to barbecue, fish tacos, veggie burgers, or just to eat as is, with a fork.
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.