Cabbage Salad

Ensalada de Col
In a small cooking school in Leon, Mexico, north of Mexico City, I learned the rudiments of Mexican cooking 25 years ago. Daily hands-on lessons from native instructors were intensive and thorough. The school no longer exists, but I still teach and use many of the recipes, including this simple cabbage salad.
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Equipment

  • medium bowl

Ingrediënten

Makes 4 servings

  • 4 cups finely shredded cabbage
  • 2 medium carrots peeled and shredded
  • ½ cup cooked thawed frozen or fresh peas
  • 1 to 2 serrano chiles minced with seeds
  • 1 large avocado Hass variety preferred, peeled and cut into 1⁄4-inch dice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste

Instructies

  • In a medium bowl, toss the cabbage, carrots, peas, and serrano chiles together.
  • In a small bowl, gently mix the avocado, lime juice, mayonnaise, salt, and pepper.
  • Add to the cabbage mixture, and stir thoroughly to combine.
  • Refrigerate for at least an hour.

Notes / Tips / Wine Advice:

Serve cold.
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Recipe Category Salad
Country Mexican
Diets Vegetarian
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