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My favourite Coleslaw (Mexican Inspired Street Salad)

This lovely homemade coleslaw is a great addition to any BBQ style meal and one which we have been teaching on our cookery courses. It's a great twist on a traditional coleslaw, packed with extra flavour and kicks in all the right places!


This simple little salad can be quite extraordinary, but you have 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 served with - a few spoonfuls of this next to grilled chicken breast or pork chop would be an absolute celebration.

Veg wise, the onion, coriander and white cabbage are non-negotiable. They form the base of this salad. Feel free to have a play with any seasonal vegetables you may have in your kitchen.

Serves 4-6


1/2 small white cabbage

1/2 small red cabbage

small bunch of radishes (about 10) trimmed and finely sliced

2 carrots, peeled and finely sliced

large bunch of fresh coriander, leaves and stalks finely chopped

2 large jalapeño 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

1/2 Tsp good full fat Mayonnaise

(if you are wanting to take this very zesty, fresh coleslaw more into a creamy version)


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 the above, just make sure you slice everything finely

Shred your white cabbage and red cabbage into two separate piles.

Put just the white cabbage into a large bowl, add radishes, carrots and most of the coriander.

Mix everything together really well, then kick up the flavours by adding almost all of the chillies, the sliced red onion and a few good lugs of the extra virgin olive oil.

Add most of the lime juice, a good pinch of salt, toss together and have a taste.

Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chillies, acid with another squeeze of lime juice, until it's just right for you

When you are happy, fold in the red cabbage just before serving so it does not stain everything, then tuck in. Add the mayonnaise at this stage by stirring through gently.


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