Shredded charred corn salad

• white cabbage↗½ small

  finely shredded

• carrots↗2

  grated

• red onion↗1

  halved and finely sliced

• cider vinegar↗3 tbsp tbsp
• caster sugar↗1 tsp tsp
• corn cobs4
• wholegrain mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.

2. 2

   Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.

3. 3

   Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.