CABBAGE AND CORN SALAD
Author: 
Recipe type: Appetizer
Cuisine: South African
 
Ingredients
  • 2 Ears Fresh Corn, Husked with Silks Removed
  • 4 Cups Green Cabbage, Cored, Very Thinly Sliced
  • 2 Tbles Fresh Mint Leaves Finely Chopped
  • 2 Tbles Italian Parsley Finely Chopped
  • 100 Gr Fine Green Beans Trimmed
  • ½ Cup Toasted Almond Flakes
Dressing Ingredients
  • ¼ cup Lime Juice
  • 2 Tsps Honey
  • 2 Tbles Oil (I used Avocado Oil)
  • Coarse Salt and Freshly Ground Black Pepper
Instructions
For the Dressing
  1. Combine the lime juice, honey, salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
  2. Adjust seasoning with more salt & pepper to taste.
  3. Put in a salad dressing container and refrigerate until needed.
For the Salad
  1. Preheat grill to medium heat.
  2. Rub corn with 2 tablespoons of oil and season with salt and pepper. Grill corn for 7 minutes or until ears is lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl. See tip.
  3. Bring a pot of boiling salted water to a boil. Blanch the green beans for 2 mins and then remove and place into an ice bath to stop cooking. Dry them well.
  4. Assemble the salad by adding the corn, chopped Italian parsley, chopped mint leaves and trimmed green beans to the cabbage, pour over the dressing and toss everything well together.
  5. Just before serving sprinkle with toasted flaked almonds.
Serve cold.
Notes
Corn can be grilled a day ahead before assembling the salad.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/cabbage-and-corn-salad/