Mexican summer slaw
Feeds 4. Time: 20 minutes
Friday 27 July 2012
1 tablespoon pumpkin seeds
¼ firm white cabbage, finely sliced
Small head of baby gem lettuce, finely sliced
6 large radishes, finely sliced
1 small red onion, finely sliced
1 large carrot, sliced into matchsticks
½ red chilli, finely sliced
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
For the dressing:
1 teaspoon cumin seeds
1 egg yolk
½ teaspoon Dijon mustard
1 small garlic clove, crushed
Large pinch of sea salt
2 teaspoons red wine vinegar
Juice of ½ a lime
170ml extra virgin olive oil
1 tablespoon sour cream
This salad is a far cry from the slaw you might find at cheap take-away joints. It is delicious served with slowcooked meats or Sunday roasts, or as toppings for tacos and tostadas. It is delicious with anything for that matter! Start by making the dressing.
Lightly dry-roast the cumin seeds in a small frying pan for a minute or so to release their flavour, then grind to a powder. In a small bowl, mix the egg yolk, mustard, garlic, cumin, salt, vinegar and lime juice, then gradually whisk in the olive oil. Stir in the sour cream, taste and add more seasoning if needed.
Toast the pumpkin seeds in a dry frying pan for a minute or so, until lightly coloured. In a large bowl, mix all the slaw ingredients together, but save some of the pumpkin seeds for garnish. About 10 minutes before you sit down to eat, toss the slaw with the dressing and sprinkle with the reserved seeds.
Taken from 'Wahaca Mexican Food at Home' by Thomasina Miers (Hodder, £20)
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