Sweet Corn and Pepper Slaw
INGREDIENTS
- 2 corn cobs
- 1 red pepper, finely sliced
- 1 small red cabbage, shredded
- 1 carrot, julienned
- 1 lime, juiced
- 3 tbsp olive oil
- 1 tsp maple syrup
- Fresh coriander
NUTRITION
Per serving
180
Calories
4g
Protein
20g
Carbs
11g
Fats
METHOD
1
Char the corn
Char corn cobs on a hot griddle for eight minutes. Strip the kernels off the cob.
2
Make the dressing
Whisk lime juice, olive oil, maple syrup and salt to emulsify.
3
Mix the slaw
Toss cabbage, pepper, carrot and corn with the dressing.
4
Rest and finish
Leave for ten minutes for the cabbage to soften slightly. Top with coriander.
VEG.ARMY TIP
Half a teaspoon of cumin seeds toasted into the dressing adds a smoky note.
