A veritable Mexican feast wouldn’t be complete without a fresh, crunchy slaw to balance out the rich and spicy courses. This salad is so simple, but tastes amazing. It’s one of my favourite slaws and I make it all the time.
Don’t feel like you can only serve it with Mexican food, this is an all the time salad that you can put in a sandwich, serve with grilled marinated tofu or eat on its own.
Approx 3 cups thinly sliced purple cabbage
Approx 3 cups thinly sliced green cabbage
1 large carrot, julienned
4 spring onions, julienned
1 cup fresh mint leaves, roughly chopped
Zest of 1 lime
2tbsp fresh lime juice, or to taste
3/4 tsp kosher salt, or to taste
Throw everything into a large bowl and mix it up with your hands. Ideally let it sit at least 20 minutes before eating for optimum flavour mingling, but if you don’t have time, don’t worry about it.