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

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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
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 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

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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/

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