If you think coleslaw is just cabbage swimming in mayonnaise, this Grilled Corn and Broccolini Coleslaw is here to change the rules a little. It’s crunchy, colourful, smokey, creamy and has just enough going on to keep every forkful interesting.
The base is made with thinly sliced cabbage and tender broccolini (or regular broccoli if that’s what you have lurking in the fridge). Then comes the fun part: sweetcorn gets grilled until lightly charred, giving the slaw those lovely smoky, caramelised bits that make you want to keep “just tasting” it straight from the bowl. Roasted almonds and toasted sesame seeds add plenty of crunch, while dried cranberries bring a little pop of sweetness. Fresh mint keeps things bright and fresh, and thinly sliced jalapeños add a gentle kick. Of course, you can adjust the amount depending on how much heat you like.
The dressing is deliberately simple, because the vegetables are already doing plenty of the talking. Double cream yoghurt and mayonnaise make it creamy without being too heavy, while fresh lime zest and juice add a sharp, citrusy lift. A little sugar rounds everything out and salt brings it all together.
What makes this coleslaw particularly useful is that it doesn’t need to be confined to the side-dish section of the table. Serve it as is alongside grilled meats, fish or just about anything coming off the barbecue. Pile it into wraps, tuck it into burgers, or spoon it over sandwiches for an instant upgrade. Add your favourite protein — grilled chicken, leftover steak, prawns, crispy tofu or chickpeas all work beautifully — and suddenly your humble bowl of slaw has turned into a proper meal.
It’s also a great one to make ahead, giving all those flavours a little time to mingle. Just keep some extra almonds and sesame seeds aside to sprinkle over the top before serving, because nobody ever complained about a bit of extra crunch.
In short, this is not your average coleslaw. It’s the kind you make when you want something fresh and crunchy, but still want plenty of flavour and enough personality to hold its own on the plate.
Ingredients
Colesalw
- 3 cups green cabbage approx. 250g, or 1/4 head, thinly sliced
- 3 cups broccolini approx. 250g, halved and sliced
- 2 medium sweet corn grilled
- ⅓ cup roasted unsalted almonds roughly chopped
- 1 tbsp toasted black and white sesame seeds
- ⅓ cup unsweetened dried cranberries roughly chopped
- 1 tbsp jalapeno finely diced, depending on heat level
- 1 tbsp fresh mint thinly sliced
Creamy Dressing
- ½ cup double cream yoghurt or Greek yoghurt
- ½ cup mayonnaise
- 1 medium zest and lime juice approx. 1 tbsp zest and 2 tbsp juice
- 1 tsp sugar optional
- good pinch of salt
Instructions
- Start by bringing a medium saucepan to a high heat. Add the sweetcorn and allow to char while turning every now and again, approx. 10 minutes. Once mostly charred, allow to cool down and slice. Note: the sweetcorn doesn't need to be fully cooked.
- Meanwhile, start slicing and preparing all the remining ingredients.
- To a large bowl, add thinly sliced green cabbage, broccolini, grilled corn, roasted almonds, toasted sesame seeds, dried cranberries, jalapenos and fresh mint.
- To a medium bowl, add double cream yoghurt, mayonnaise, lime zest, lime juice and sugar. Mix until well combined. Note: Feel free to add a bit more yoghurt or mayo depending on your flavour preference. Also, only add a touch of sugar if the cabbage/broccoli is slightly more bitter than usual.
- Add the dressing to the large bowl and mix until well combined. Cover and refrigerate until you're ready to serve. Enjoy! Note: the coleslaw will stay crisp as long as it stays refrigerated.