Mexican Salad with Red cabbage, Carrot & Grapefruit

CharlieJuly 23, 20213699 views

This Mexican salad is bright, refreshing and exploding with colour!

This Mexican salad recipe is one that Freya created a couple of weeks ago when we were cooking for some friends. We’d decided to make a Mexican feast including our Vegan Baja Inspired ‘Fish’ Tacos and Vegan ‘Al Pastor’ Style Tacos, but we didn’t know what to serve alongside them. We spoke through a few different options and decided that we needed something fresh and crunchy to go with the tacos and other sides. That’s when Freya remembered a red cabbage and hibiscus salad that we’d eaten at one of our favourite Bristolian Mexican restaurants, Cargo Cantina. We thought that would be ideal but wanted to give it our twist.

When we went to the supermarket, we grabbed a few things we knew we’d needed, like the red cabbage, and that’s when Freya had the cracking idea to make it a zingy citrus salad with grapefruit. Later that evening, I began cooking the tacos, and Freya set to work freestyling this salad from what we had bought. She worked her culinary magic, and this recipe was born! Everyone at the dinner loved it, and we knew we’d have to create a recipe for you all.

A Mexican salad that works in all situations

I love the way this Mexican salad looks; it’s a real feast for the eyes. It’s full of so many delicious veggies like orange, carrot, coriander, and red cabbage. I love the way the crunchy veggies contrast the soft grapefruit chunks. This recipe is perfect for dinner parties like ours, but it can also be made in advance as meal prep for the rest of the week. I love taking a bowl of this out to a picnic and enjoying it in the sun.

This recipe is:

perfect for summer
great as a BBQ side dish
fresh, tangy and herby
vegan & dairy-free

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