Name: Cabbage Salad
Ingredients: 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)

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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

Ingredients

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

Instructions

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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Course Salad

Cuisine Mexican

Diets Vegetarian