Mexican Slaw

This is the perfect spicy fresh coleslaw to load on top of your summer veggie burgers.  Alison Mawer created this recipe.  She has a fantastic blog Pease Pudding


Serves 8 burgers easily

1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed
6-8 large radish
small bunch fresh coriander, finely chopped
3 spring onions, root removed
50ml sour cream
Juice and zest of 1 lime
1 medium hot chili
pinch salt



Slice the cabbage and radish as thin as possible, almost paper thin! I use a mandolin. Place in a large bowl.

Finely slice the spring onions and chili, remove chili seeds if they are too hot (they are the hottest part of the chili). Add to the bowl with the cabbage and radish.

Add the chopped coriander to the bowl.

In a separate bowl place the sour cream, lime juice, zest and salt, mix together.

Add the sour cream dressing to the coleslaw just before serving so it doesn’t go too soft.

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