Mexican street salad

Mexican Salad

Serves 4-6

  • ½ small white cabbage

  • ½ small red cabbage

  • 1 small bunch radishes, (about 10) trimmed and finely sliced

  • 2 carrots, peeled and finely sliced

  • 1 large bunch fresh coriander, leaves and stalks finely chopped

  • 2 large jalapeno chillies (or other green chilli), to taste, finely sliced

  • 1 red onion, peeled and finely sliced

  • extra virgin olive oil

  • juice of 2-3 limes

  • sea salt

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don't have either of those, use a speed peeler, or simply grate everything finely.



Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it's just right for you.



When you're happy, fold in the red cabbage right before serving so it doesn't stain everything, and tuck in.



Wine suggestion:

French white – an unoaked Sauvignon Blanc from the Loire Valley (such as

Quincy) or, if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir

Nutritional Information

Mexican street salad

With shredded cabbage and jalapeño chilli

0 foodies cooked this
Be brave with the lime juice and chilli in this Mexican salad, your taste buds'll thank you for it!
Serves 4-6
15m
Super easy
Print this recipe
Method

This simple little salad can be quite extraordinary, but you've got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it's singing in your mouth. It does a great job of waking up the other things it's served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration. Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever's in season and available should be a nice addition.

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don't have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it's just right for you.

When you're happy, fold in the red cabbage right before serving so it doesn't stain everything, and tuck in.

Wine suggestion:
French white – an unoaked Sauvignon Blanc from the Loire Valley (such as
Quincy) or, if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 111
    6%
  • Carbs 9.2g
    4%
  • Sugar 8.2g 9%
  • Fat 6.5g 9%
  • Saturates 0.9g 5%
  • Protein 2.0g 4%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • ½ small white cabbage

  • ½ small red cabbage

  • 1 small bunch radishes, (about 10) trimmed and finely sliced

  • 2 carrots, peeled and finely sliced

  • 1 large bunch fresh coriander, leaves and stalks finely chopped

  • 2 large jalapeno chillies (or other green chilli), to taste, finely sliced

  • 1 red onion, peeled and finely sliced

  • extra virgin olive oil

  • juice of 2-3 limes

  • sea salt