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Oaxacan vegetable salad

Australian Gourmet Traveller recipe for Oaxacan vegetable salad

By Rodney Dunn
  • 40 mins preparation
  • 30 mins cooking plus standing
  • Serves 6
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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.

Ingredients

  • 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

Method

Main
  • 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.

Notes

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

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  • Author: Rodney Dunn