Mexican Street Salad

Serves 4


  • 1/2 small white cabbage, shredded
  • ½ small red cabbage, shredded
  • 1 small bunch (approximately 10) of radishes, trimmed and finely sliced
  • 2 carrots, peeled and finely sliced
  • 1 large bunch of fresh coriander, leaves and stalks finely chopped
  • 2 large jalapeño chillies (or other green chilli), finely sliced and deseeded if required, to taste
  • 1 red onion, peeled and finely sliced
  •  Extra virgin olive oil
  • Juice of 1/2 a lime
  •  Pinch of salt


  1. Place the shredded cabbage into a large bowl along with the radishes, carrots and most of the coriander.
  2. Mix everything together thoroughly, then spice up the flavour by adding almost all of the chopped chilli, the sliced red onion and a generous pour of extra virgin olive oil.
  3. Add most of the lime juice and a good pinch of salt, then toss everything together. Taste and adjust the flavour to your liking by adding more fragrant coriander; more heat from some chilli, or more acidity from extra lime juice.

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16 Murray Street Hamilton NSW 2303

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