Dressed vegetables

This is Sue Taylor’s first-prize winning recipe from the 2013 show, Grilled Sweetcorn Slaw, based on a Yotam Ottolenghi recipe.
Serves 6 [generously]
Put the vinegar, water and a table spoon of salt into a small pan and bring to a boil, then remove from heat. Put carrot and cabbage in a bowl and pour on 2/3 of salty liquid. Pour remainder over onion  in a separate bowl). Leave for 20 mins,then rinse all veg, pat dry  and set aside in a large bowl. Put a ridged char grill pan on a high heat until it smokes and lay corn on it turning all sides to get some colour on it. ( this creates a lot of smoke) Remove from heat, and when cool enough use a large knife to shave off chunks into the salad bowl.
Whisk dressing  ingredients together. Add chilli coriander and mint and a grind of black pepper. Stir gently and serve.
As usual Ottolenghi has loads of ingredients, though nearly all were in our garden at the time of the show, so are in season. However most of the preparation time is in chopping veg, so it is not complicated to make, and it keeps for several days in the fridge.
The corn leaves a sugary residue on the frying  pan so don’t use one you can’t scrub. I prefer to scald the mint and coriander with a little boiling water before I add it or it goes a bit wilted and papery.