The inspiration for this recipe came from a Mexican Street Salad recipe I saw and thought I could change it up and make it into more of a meal. I am happy with the results.
It is good as a light meal for lunch or as a side dish to grilled tofu or tempeh or even as a soft taco topper. In the pictures below I've served it with some grilled Field Roast Chipotle vegan sausages. Spicy!
This recipe also lends itself to interpretation. Mix and match veggies and spices to suit your taste. One suggestion is to top with sliced avocado. You can't go wrong with avocado. If you don't like radishes you can substitute chopped jicama for crunch.
MEXICAN INSPIRED COLESLAW
1 Jalapeno Pepper, minced fine
2-3 Carrots, grated
1/4 cup minced Red Onion
2-1/2 cups chopped Red Cabbage
2-1/2 cups chopped Green Cabbage
8-10 Radishes, trimmed and sliced
1/2 cup finely chopped fresh Cilantro
2-3 Tbsp Olive Oil
3-4 Tbsp Lime Juice
1/4 tsp Cumin
1 Tbsp Maple Syrup
1. In a large mixing bowl combine the jalapeno, carrots, red onion, red cabbage, green cabbage, radishes, and cilantro. Stir to combine.
2. In small bowl whisk together olive oil, lime juice, cumin, and maple syrup.
3. Add dressing to veggies and stir to coat. Taste to see if you need to add a little more lime juice or olive oil. Sprinkle with salt and pepper to taste. Red pepper flakes or a little chili sauce will also kick up the flavors a notch.
Serve as a salad over mixed greens or as a side dish.
" When baking, follow directions. When cooking, go by your own taste." - Laiko Bahrs