Jamie Oliver's Mexican Street Salad (3 points) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 head(s) white cabbage |
1 head(s) red cabbage |
20 whole(s) radishes |
4 whole(s) carrots |
2 bunch(es) cilantro (stems and all) |
2 whole(s) jalepeno (or other green chili) seeded |
1 whole(s) red onions thinly sliced |
4 tablespoon(s) olive oil |
4-6 whole(s) limes juice only (or 8 tbsp) |
1 pinch(s) sea salt |
Directions:
1. 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.
2. 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 cilantro. Mix everything together really well, then kick up the flavors by adding almost all the chopped chilies, 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 cilantro, heat with the last of the chilies, and acid with another squeeze of lime juice, until it’s just right for you.
3. When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.
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