Sweetcorn slaw from Plenty More (page 157) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.145 in the US edition.

  • pattyatbryce on March 09, 2026

    Very good, but I'd leave the chili out next time. It took over.

  • Sylfea on December 29, 2023

    Used red cabbage instead of white, parsley instead of coriander, and pregrilled corn on the cob because that's what I had on hand. Very light, easy to prep salad. Will make again.

  • Ganga108 on March 01, 2022

    This recipe uses beautiful sweetcorn in a slaw with cabbage and carrot. The sweetcorn is grilled first, intensifying the sweetness, before being mixed with a mustard dressing and the slaw ingredients. Fresh and light.

  • sharifah on August 22, 2020

    Grown up coleslaw; love it! I like that there’s not a lot of mayo/dressing compared to the amount of veg overall. Different combo of veg and herbs makes it very different from other coleslaws.

  • emma_clare on September 22, 2019

    I agree with other posters - lovely recipe that is relatively simple. Light, clean flavours, not at all oily or claggy like coleslaw can sometimes be. We had it with pulled pork baps and it was the perfect accompaniment.

  • aargle on December 26, 2018

    Made this to go with our glazed ham on Christmas Eve. Delicious and easy and loved the corn addition. Might grate the carrot next time as my batons were too large. A definite repeat.

  • TrishaCP on August 14, 2017

    Yeah, this was really, really good! I skipped the carrots and subbed basil for the mint. The corn is great here with the cabbage. I did follow the brining step for the onion and cabbage, but I'm not sure how much impact it made. I would be tempted to try this (at least once) without that step.

  • ksg518 on July 16, 2017

    This will be my new "go to" coleslaw recipe. I skipped the chile but may add it next time. I may have had more cabbage than called for, so I adjusted the dressing accordingly. I was surprised that so little dressing worked so well, but it was really just enough for the slaw.

  • erinreine on September 21, 2016

    We really enjoyed this salad, nice mix of flavours. I used two larger chiles and it was a quite spicy, I would probably just use one next time. Added some finely chopped celery leaves as I couldn't get hold of any cilantro (bizarre shortage this week I guess) and it was delicious regardless. Used the julienne blade on the food processor for the cabbage and it seemed just the right size. It held up well as leftovers the next day too.

  • twoyolks on August 16, 2016

    This was great. The sweetness of the corn really compliments the tanginess of the dressing. The herbs are also nice. I shredded the cabbage on a grater but that really made it too small. I'd use a knife in the future.

  • Rutabaga on July 26, 2015

    This is a delicious variation on coleslaw, with a good variety of textures and tastes. Compared with many of the recipes in Plenty More, the ingredients in this one are pretty basic, and the preparation is not too time consuming. If you are grilling, make the slaw ahead of time, then add the corn fresh off the grill.

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