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Home > Restaurants > Recipes > Napa-and Red-Cabbage Salad

Napa-and Red-Cabbage Salad

Provided by: Chef Patricio Sandoval
Served at: Mercadito

  • Type of Dish: Salads
  • Servings: 6
  • Cuisine: Mexican
  • Special Requests: Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Photo by Mitchell Feinberg
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Guajillo vinaigrette
2 tablespoons lemon juice
1/4 cup adobo (reserved from the fish marinade)
Pulp from 1/4 tomato, seeds removed (optional)
1/4 cup plus 2 tablespoons canola oil
Salt, to taste

2 cups finely shredded napa cabbage (use mandoline if available)
1 cup finely shredded red cabbage
2 cups diced tomatoes
11/2 cups finely diced white onion
1 cup chopped cilantro
3 avocados, cut into 1/2-inch dice
3 tablespoons lemon juice
Salt and freshly ground black pepper, to taste


For vinaigrette
Place lemon juice, adobo, and tomato in a blender, and, with the motor running, slowly add the oil in a steady stream until the vinaigrette emulsifies. Season with salt.

For salad
Place all ingredients in a bowl and toss with the guajillo vinaigrette. Season with salt and pepper.

(Published 2005)

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