Cabbage Salad
Ensalada de ColIn 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.
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.
--------------------------------------------------------------------------------------------------
