Mexican Cabbage Slaw with Charred Corn & Creamy Jalapeño Dressing

Here for all the slaw variations. This slaw was inspired by a tortilla filling and is kinda like the salad version of Taco Tuesday. Packed with pops of charred corn, avocado, crumbly feta, crunchy seeds, pickled onion and the creamiest jalapeño dressing that’s still somehow light – it’s fast, fresh and fabulous like you!

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 10 Mins

Method

1
Prepare the charred corn - cut lengthways down each cob to remove the kernels. Heat the olive oil in a large non-stick frypan over a high heat. Once hot add the corn kernels and season with a little salt. Cook until golden and charred, tossing regularly. Set aside to cool.
2
Prepare the creamy jalapeño dressing - add all ingredients to a food processor. Blend until smooth and creamy, then set aside.
3
Assemble - place the cabbage, charred corn, mint, coriander, diced avocado, crumble feta, toasted seeds and pickled red onion in a large mixing bowl. Pour over the jalapeño dressing and toss. Serve the slaw into a serving bowl and top with any extra herbs.

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