Cabbage and Uchucuta Coleslaw

Cabbage and Uchucuta Coleslaw

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Cabbage and Uchucuta Coleslaw
  • Cabbage and Uchucuta Coleslaw
  • Cabbage and Uchucuta Coleslaw
Cabbage and Uchucuta Coleslaw

Cabbage and Uchucuta Coleslaw

Cuisine

Peruvian

Recipe Description

Bored with making the same old coleslaw? You won’t be with this recipe! Uchucuta, which means ‘ground chilli’ in Quechua language, is a vivid green, spicy salsa-like sauce. (Tip: It’s great to whack on fish, meat and eggs, so make a double batch and keep some in the fridge or freezer.) Huacatay (Peruvian black mint) is an Andean herb that tastes a lot like coriander (cilantro) and can be bought online.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

1 small white cabbage, shaved thinly
3 carrots, julienned
3 celery stalks, sliced
1 tablespoon salt
1 jalapeño, deseeded
1 small cucumber, roughly chopped
2 teaspoons black mint paste (huacatay) or a few mint leaves
¼ red onion, roughly chopped
¼ bunch coriander (cilantro), leaves picked
100 ml (3½ fl oz) milk
½ bunch mint to garnish
½ bunch spring onions (scallions), chopped, to garnish

Recipe Steps

Combine the cabbage, carrots and celery in a large bowl, sprinkle with the salt and leave for 15 minutes to soften and draw out some water. 

To make the uchucuta sauce, in a blender blitz the remaining ingredients (except the garnishes) to a fine purée. 

Put the vegetables in a strainer and rinse with cold water to remove the salt. Squeeze them out in a clean tea towel (dish towel). Fold the vegetables through the uchucuta sauce, then mound on plates and garnish with the mint and spring onion.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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