Oaxacan vegetable salad


  • Serves 6 people

  • 600 gm small waxy potatoes, such as kipfler, halved lengthwise
  • 300 gm green beans, trimmed
  • 2 carrots, cut into 3cm pieces
  • 650 gm (about ½) cauliflower, cut into florets
  • 12 pickling onions, peeled
  • Jalapeño dressing
  • 60 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 8 cloves of garlic, bruised and peeled
  • 1 tsp allspice
  • 1 tsp dried thyme
  • 125 ml (½ cup) cider vinegar
  • 2 pickled jalapeños, thinly sliced and 30ml of juice reserved (see note)
  • 6 green onions, thinly sliced
01   Bring a large saucepan of salted water to the boil, add potato, reduce heat to medium and gently simmer for 10 minutes or until tender, then drain. In a separate saucepan, cook beans in boiling salted water for 3 minutes, remove, using a slotted spoon, and refresh under cold running water. Add carrot and cauliflower to boiling water and cook for 6 minutes, then remove, using a slotted spoon, and refresh. Add onions to boiling water and cook for 10 minutes, then drain and set aside.
02   For jalapeño dressing, heat oil in a frying pan over medium heat, add onion, garlic, allspice and thyme and cook, stirring frequently, for 5 minutes or until onion is translucent. Add vinegar, jalapeño and reserved juice and ½ cup water. Bring to the boil, then remove from heat, stir in green onions and cool.
03   In a large bowl, combine vegetables and dressing and season to taste with sea salt and freshly ground black pepper. Stand for at least 4 hours before serving.
Note Pickled jalapeños are available from Mexican food stores and select supermarkets.







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