Recipes
Summer Slaw
15 mins
15 mins
Serves 4-6
Serves 4-6
"Great with burgers, this juicy and creamy summer slaw is perfect for a barbeque. I love to enjoy raw sweetcorn straight off the cob when they are at their best and find no need to cook them first. However, if they are past their best, you may need to give them a quick steam to revive them." Anna Valentine.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
Print recipe
Ingredients
- 1 cob sweetcorn, kernels only
- 1 bulb fennel or 2 sticks celery, finely sliced
- 10 fresh yellow, green or purple beans, finely sliced
- 1 yellow or orange capsicum, diced
- 1 spring onion, finely sliced
- 1 zucchini, sliced into matchsticks or spiralised
- 1/4 telegraph/Lebanese cucumber, sliced into matchsticks or spiralised
- 2 sprigs dill, roughly chopped 2 sprigs basil, roughly chopped
- 1/4 Cup mayonnaise
- 1/2 tsp salt
- A few grinds of pepper
- 1/4 Cup Smoky Coconut Chips (optional)
Directions
- Prepare the vegetables and herbs and place in a bowl.
- Add the mayonnaise and seasoning and toss together well.
- Top with the Smoky Coconut Chips.
