Instructions

1. Thinly shred or slice very thinly the cabbage.
2. Coarsely shred or grate the carrots.
3. De-seed the chilli and remove the vein, then chop the flesh finely.
4. In a large mixing bowl toss the chopped vegetables and the chilli.
5. Mix the lime juice, vinegar, mustard and sour cream and some salt & pepper. Pour this over the cabbage, and mix thoroughly.
6. If you have time, chill for 1-2 hours until the cabbage is tender.
7. Meanwhile, rub the corn with oil then brown it on a preheated BBQ or griddle pan. This should take about 8-10 minutes. Put it on plate to cool completely.
8. When you're ready to serve, cut the corn kernels off the stem with a sharp knife and add to the salad.
9. Chop the herb and add to the salad.
10. Peel the avocado, cut its flesh into thin slices, then fold gently into the slaw.