Cabbage salad

I was sent this link for cauliflower coleslaw, after looking at the preparation notes, it reminded me of a Mexican cabbage salad that I had made recently.

I halved the quantity, used white/yellow carrots, green raisins (without the oil coating that can sometimes go rancid), a combo of yoghurt/mayo and savoy cabbage and ate it for lunch.

The coleslaw before dressing:

Coleslaw Caulislaw

I don’t really like commercially made coleslaw. I find the dressing too sweet, sticky and thick. This was delicious and the dressing was very light – although still a bit too thick for me. I liked how the raisins added a burst of sweetness, but it wasn’t too much.

After the salad was dressed:

Dressed Coleslaw/Caulislaw

As a contrast, here is the recipe for the Mexican cabbage salad:

Ensalada de Col
2 cups finely shredded cabbage
1 medium carrot, grated
1/4 cup fresh peas (or frozen ones, cooked)
1 birds eye chilli (or green chilli), diced
with seeds
1/2 large avocado, diced into 1/2 cm cubes
2 tablespoons lime juice
1 tablespoon mayonnaise
1/4 tsp salt
1/4 tsp pepper

In a large bowl, toss the cabbage, carrots, peas and diced chilli together. In a separate bowl, gently mix the avocado, lime juice, mayonnaise, salt & pepper. Add to the cabbage mixture and stir thoroughly. Refrigerate for at least an hour before serving.

This is what it looks like:

Ensalada de Col

I was out of peas, but in any case: Yum.

Avocado and cabbage – who would’ve thought of that combo? The avocado lends a smooth creaminess to the salad without the harshness of the onion from the previous recipe. There is also a nice tickle of heat from the chilli. If you don’t want too much heat – you can use a large green de-seeded chilli and some capsicum. This one will go into the favourites list.

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