Jamie Oliver's Mexican Street Salad (3 points)
This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilies, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with — a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration. Vegetable-wise, the onion, cilantro and white cabbage are non-negotiable; they form the base of this salad. But feel free to have a play with the other ingredients. Use things like fennel and asparagus. Basically whatever’s in season and available should be a nice addition. **Notes from Weightwatchers.com When calculating the PointsPlus values for this recipe, we based it on 6 servings, and used 2 tablespoons of olive oil and 4 tablespoons of lime juice.
Yield: 6 servings
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- 1 head(s) White Cabbage
- 1 head(s) Red Cabbage
- 20 whole(s) Radishes
- 4 whole(s) Carrots
- 2 bunch(es) Cilantro (stems and all)
- 2 whole(s) Jalepeno (or other green chili) Seeded
- 1 whole(s) red onions Thinly Sliced
- 4 tablespoon(s) olive oil
- 4-6 whole(s) limes juice only (or 8 tbsp)
- 1 pinch(s) sea salt
- 1.The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler or simply grate everything finely.
- 2.Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the cilantro. Mix everything together really well, then kick up the flavors by adding almost all the chopped chilies, the sliced red onion, and a good few lugs of extra-virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the cilantro, heat with the last of the chilies, and acid with another squeeze of lime juice, until it’s just right for you.
- 3.When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.
This recipe is a personal recipe added by piercifer and has not been tested or endorsed by MyRecipes.
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