I love this Mexican Street Salad recipe from the Jamie’s America cookbook. It’s the perfect addition to tacos, enchiladas, or any heavy mexican meal that could use some lightening up.
Filling your plate with fresh vegetables is an absolute necessity. I love eating a cheesy plate of nachos as much as the next person, but in our house, half that plate is covered in veg.
This salad bursts with flavor from the radishes to the jalapenos to the lime juice dressing. Mmmmm!
Mexican Street Salad:
1/2 a small White Cabbage
1/2 a small Red Cabbage
small bunch Radishes
large bunch Cilantro
2 large Jalapenos
1 Red Onion
2-3 Limes, juiced
If you have a food processor or mandolin, slice up all of your veggies. Otherwise, just use a grater.
Shred the white and red cabbage in separate piles. Put the white cabbage in a bowl with the radishes, carrots, and most of the cilantro. Mix it together really well then add the jalapenos, red onion, and a few lugs of olive oil. Add most of the lime juice and a pinch of salt.
Taste and adjust cilantro, lime juice, jalapenos, and salt to your liking.
Fold the red cabbage in right before serving so it doesn’t stain everything. If you care about that kind of thing.
Recipe from Jamie’s America by Jamie Oliver.
Those tacos in the photo are my absolute favorite. They take almost no work at all and very few ingredients (I can make these tacos for us on about five bucks). Here’s all you need: Corn Tortillas, Avocado, Diced White Onion, Cilantro, Lime Juice. Slice it all up, stick it in the warmed tortilla, and squeeze on some lime juice. Add hot sauce to your liking. Yum!