Los Angeles Salad

This is very good – from Jamie Oliver’s trip to California. Not the least bit Mexican border  as far as I can tell but wonderful nonetheless. It’s crunchy and zingy and if the boy will be seriously tempted by any salad it will be this one. This adds up to loads of flavour.

½ small white cabbage

½ small red cabbage

1small bunch or radishes, trimmed and sliced

2 carrots, peeled and sliced

1 large bunch coriander, finely chopped (leaves & stalks)

2 large jalapeno chillies chopped

1 red onion, finely sliced in half moons

Extra virgin olive oil

Juice of 2-3 limes (juicy ones- add more if they’re dry)

Flaky sea salt

Outside of the US it’s hard to know if your chilli is the equivalent of a Jalapeno. I’m assuming a green one that is wider than a finger at its fattest point will do.

You’ll need a mandolin set with its finest blade. PLEASE use the guard – I’ve seen so many people (me included) cut themselves without.  Shred the white and red cabbage in two separate piles. It will all turn pink if you don’t keep them apart.

Put the white cabbage in a large bowl with the radish, carrot and most of the coriander. Mix well and add most of the chilli, the red onion and 3 or 4 tbsp olive oil. Add most of the lime juice and a big pinch of salt and mix again.

Taste and decide what you need to adjust – Chilli, lime juice, salt or coriander. When you have it right, add the red cabbage, just before serving. The boy pads out of the bedroom in black boxers and a white t-shirt. He looks stunning.

As long as it’s offered up with something else, the boy will like this. It’s crunchy, hot and fresh and not at all what he associates with salad. As long as there’s meat to go with it, he’ll be very happy to have this piled high alongside. I’m giving in. We’re having this with rib eye steaks with garlic butter. The salad doesn’t need any further dressing.