Jamie Oliver’s Mexican Street Salad

Who doesn’t want to cook like British celebrity chef Jamie Oliver? With this easy, refreshing recipe from his cookbook Jamie’s America, you can bring on of his creations to life in your own kitchen.

Jamie Oliver’s Mexican Street Salad


1/2 small white cabbage
1/2 small red cabbage
1 small bunch radishes (about 10) trimmed and finely sliced
2 carrots, peeled and finely sliced
1 large bunch fresh coriander, leaves and stalks finely chopped
2 large jalapeno chilies (or other green chili), to taste, finely sliced
1 red onion, peeled and finely sliced
Extra virgin olive oil
Juice of 2-3 limes
Sea salt


The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.

When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and serve.

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