Sunday, 26 October 2008

Corn & Peach Coleslaw

2 ears corn
2 peaches (or apricots or
   nectarines)
Smallest head of red or
   green cabbage you can find
1/2 large cucumber, or 2-3
   small cucumbers
1 jalapeno (optional)
2 tablespoons fresh or dried
   parsley
Juice of 1/2 lime
2 tablespoons neutral oil
1/2 tablespoon rice vinegar
1 teaspoon toasted sesame oil
Salt and freshly ground pepper,
   to taste


  • Char the corn on your grill or in a grill pan. Alternatively, wrap loosely in a damp paper towel and microwave, on a plate, for 2-3 minutes. Cut the kernels off the cob.
  • Take the cabbage and put it through a food processor on the shred setting.  Empty processor.
  • Take the pealed & seeded peaches, the peeled cucumbers and the seeded jalapeno and put it through your food processor on the thin slice setting.
  • Toss together the corn, peaches, cabbage, cucumbers, jalapeno, and parsley.
  • In a small bowl, whisk together the lime juice, oil, rice vinegar and sesame oil. Season with salt and pepper to taste.
  • Dress the salad.