Mexican cuisine · Salads & Mezze

Ensalada de Col con Limón

Wafer-thin shaved white cabbage dressed with lime juice, oregano and chili – the crunchy side for tacos.

Ingredients · for 4 servings

• 1 small white cabbage (about 1 kg)
• 1 red onion
• 3 limes
• 1 tsp dried oregano
• 1 tsp chili flakes
• 1/2 bunch cilantro
• 3 tbsp olive oil
• 1 tsp salt

Instructions

1. Remove the outer leaves from the cabbage, cut out the core and slice the cabbage into wafer-thin strips with a mandoline or a sharp knife.
2. Toss the strips in a large bowl with 1 tsp salt and let sit for 10 min., then drain off the liquid that has come out – this softens the cabbage while keeping it crunchy.
3. Shave the red onion into thin half-rings and roughly chop the cilantro along with its tender stems.
4. Whisk the juice of two and a half limes with the olive oil, the oregano rubbed between your fingers and the chili flakes into a dressing.
5. Toss the cabbage, onion and cilantro with the dressing and let sit for at least 15 min. until the salad turns glossy and mellows in flavor.
6. Taste again before serving, freshen up with the juice of the remaining half lime and serve cold alongside tacos or grilled meat.