Is there anything a side of slammin’ ‘slaw can’t improve? Help out a humble jacket potato with a generous spoon of this little treat and you’re on to a winner. Here it is; our Mexican Coleslaw recipe, made with delicious Smoky Gran Luchito Chipotle Mayo
Roast garlic in olive oil until soft inside
Combine white & red cabbage, capers, gherkins, coriander, lime zest, salt and pepper.
Whisk Gran Luchito Smoked Chilli Mayo with roasted garlic, lime juice and white wine vinegar
Add mayo mixture to vegetables and mix well
How to make it
Before you start prepping the other bits, you’ll want to roast some garlic. Pop whole cloves in the oven with a little olive oil until soft inside (about 20 mins at 180C).
You want the vegetables chopped as finely as possible. The best way to achieve this is to use the fine julienne attachment with a mandolin. If not, cutting it or grating it will do fine.
Cut the cabbage and gherkins (as above). Roughly chop the capers and coriander. Zest the lime. Add the drained sweetcorn.
Add a pinch of salt & pepper then mix well.
In a bowl, whisk together the garlic (squeeze it from the skins once it’s completely cooked and soft) with the Gran Luchito Chipotle Mayo, juice from half the lime and white wine vinegar.
Add mayo mix to the vegetables and mix until well covered.