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Cabbage, jicama and cucumber salad
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Vibrant cabbage salad with a mix of diverse flavors.
Ingredients:
  • 2 cobs corn, husks and silks removed
  • 600g (about 1/2 small) white cabbage
  • 2 Lebanese cucumbers, peeled, seeded, sliced on the diagonal
  • 2 jicamas (yam beans, see note), peeled, thinly shredded
  • 6 spring onions, finely chopped
  • 1 bunch coriander, chopped
  • 1 bunch flat-leaf parsley, chopped
  • 60ml (1/4 cup) lime juice
  • 100ml olive oil
Instructions:
  • Preheat your grill to high heat. Grill the corn, turning occasionally, for about 10 minutes until it's nicely charred and cooked. Allow the corn to cool before cutting the kernels off the cob into a bowl.
  • Slice the cabbage thinly using a mandolin or sharp knife. Transfer it to a bowl along with the cucumbers, jicamas, onions, and herbs. Mix well. In a separate bowl, whisk together lime juice and oil, season to taste, then drizzle over the salad. Serve promptly.

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