- For the dressing, put the box grater in a bowl, coarsely grate the corn so the bowl catches the flesh and juice. Add mustard, pickle juice, sugar, salt, pepper, and celery seeds.
- Put cabbage, pickles, parsley and onion in a large bowl, pour over dressing and toss well to coat. Drizzle with extra virgin olive oil, to serve.
Revamp your regular coleslaw with Miguel's Cornslaw - a salad with pickles, cabbage and red onion paired with a super tasty corn dressing.