So we’re ripping off restaurant dishes again! This spicy Mexican coleslaw is inspired by the one at Wahaca (I know, a chain, but a pretty good one). This side dish is seriously one of my favourite things to eat there and it’s actually pretty healthy too since it uses much less mayo than traditional slaws. This is our version.
For the slaw itself, we’re not giving exact quantities as it’s really more about overall balance than measurements (and what you like!). But you can get an idea of our proportions from the photo above.
- Red cabbage, shredded
- Green cabbage, shredded
- Carrots, grated
- Radishes, thinly sliced (these are really key as they add a great crunch and freshness)
- Spring onions
- Red onion, finely sliced
- Medium-spiced chilli, finely sliced (optional)
Dressing:
- 2 heaped tbsp mayonnaise
- 1 tsp chipotle chilli powder (can be found in specialty spice shops and some supermarkets)
- 2 tsp cider vinegar
- 1 heaped tsp Dijon mustard (we used whole grain)
- coriander, very finely chopped or done in a food processor
As you can see, we had ours with steak and chips, but also great with burgers and barbecue!
The Pepper Pot 
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