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Oaxacan vegetable salad

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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