Cabbage & corn slaw

Ailsa Burt

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Combine cabbage, sweetcorn, parsley, chives, spring onions and grated carrot to make this versatile slaw to serve alongside your favourite mains

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Ingredients

Units:

MetricUS

1 small white or red cabbage
300g fresh, canned (drained weight) or frozen (defrosted) sweetcorn
a small handful of finely chopped parsley
a small handful of finely chopped chives
3 finely sliced spring onions
1 large carrot

grated

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Method

step 1

Core and finely slice the cabbage and tip into a bowl along with the sweetcorn, finely chopped parsley, finely chopped chives, finely sliced spring onions and grated carrot. Toss and cover with a clean, damp kitchen towel. Will keep chilled in an airtight container for up to four days.

Recipe from Good Food magazine, July 2025

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