If there’s one thing Mexican cuisine knows how to do well – it’s combining color, taste, and life in every bite. This coleslaw salad, coming straight from the lands of lime and chili, is exactly what you need next to tacos, on the brunch table, or just like that – when you’re in the mood for something fresh, crunchy, and with a little spicy kick.
So what do we have here? Two types of cabbage that bring both crunch and color, sweet corn that brings a smile, lemony mayonnaise that ties all the flavors together, and of course – cilantro, garlic, and chili pepper that will give you exactly the spicy touch you want.
Ingredients:
¼ purple cabbage, sliced into thin strips, washed and well dried
½ white cabbage, sliced into thin strips
1 can sweet corn
3 heaping tablespoons mayonnaise
Juice from half a lemon
1 teaspoon salt
1 teaspoon garlic powder
½ fresh chili pepper, sliced into thin rings
½ cup fresh chopped cilantro
For topping:
1 teaspoon cayenne pepper or hot paprika
Fresh chopped cilantro
Preparation instructions:
1. Drain the corn kernels well and transfer to a large bowl.
2. Add all the vegetables and spices – the cabbage, cilantro, chili, garlic, and salt.
3. Mix together with the mayonnaise and lemon juice until everything is well coated.
4. Transfer to a serving bowl, sprinkle on top the cayenne pepper and chopped cilantro.
Ines Shilat Yanai, in collaboration with Sugat