Crunchy Asian Slaw with Charred Corn

A quick and light salad recipe that’s excellent as a side dish for entertaining. charring the corn gives it a slight bitterness which offsets the natural sweetness. This recipe is vegan friendly.

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5 from 1 vote

Crunchy Asian Slaw with Charred Corn

A quick and easy light salad option, great as a side dish for bbqs. Charring the corn is an important step, it imparts a slight bitterness to offset the natural sweetness of the corn.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: corn, slaw, vegan
Servings: 4


  • 3 carrots
  • ¼ red cabbage
  • 4 stalks celery
  • 2 ears corn husked
  • ¼ cup lightly packed mint leaves roughly torn
  • 5 radishes
  • ¼ cup peanuts roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons tamari
  • ¼ cup lime juice
  • 2 tablespoons black sesame seeds


  • Using a food processor, julienne the cabbage, radish and carrots. Thinly slice the celery.
  • In a skillet, heat 1 tablespoon of the olive oil on medium. Add the peanuts and cook stirring for 2-3 minutes or until golden brown, remove from heat.
  • To char the corn, you’ll need an open flame, you could use a barbecue, a gas stove or a blowtorch. Hold the corn over the flame and turn regularly to char on all sides. Remove from heat and allow to cool then use a knife to strip the kernels from the cob.
  • In a large bowl, combine mint, peanuts and vegetables then toss to mix. In a separate bowl mix together the tamari, lime juice and remaining sesame oil then drizzle generously over slaw. Serve topped with sesame seeds.

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