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Oaxacan vegetable salad

Australian Gourmet Traveller recipe for Oaxacan vegetable salad

By Rodney Dunn
  • Serves 6
  • 40 mins preparation
  • 30 mins cooking plus standing
Oaxacan vegetable salad
Oaxacan vegetable salad

This salad is traditionally served at parties and fiestas because it keeps well without refrigeration. It will keep for at least a week in the refrigerator. This recipe has been adapted from The Food and Life of Oaxaca by Zarela Martinez.


  • 600 gm small waxy potatoes, such as kipfler, halved lengthwise
  • 300 gm green beans, trimmed
  • 2 carrots, cut into 3cm pieces
  • 650 gm cauliflower, cut into florets (about ½)
  • 12 pickling onions, peeled
Jalapeño dressing
  • 60 ml olive oil (¼ cup)
  • 1 onion, finely chopped
  • 8 cloves of garlic, bruised and peeled
  • 1 tsp allspice
  • 1 tsp dried thyme
  • 125 ml cider vinegar (½ cup)
  • 2 pickled jalapeños, thinly sliced and 30ml of juice reserved (see note)
  • 6 green onions, thinly sliced


  • 1
    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.
  • 2
    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.
  • 3
    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.


Pickled jalapeños are available from Mexican food stores and select supermarkets.

  • Author: Rodney Dunn