Mexican Layered Salad Recipe

This winter salad tastes best after several hours in the refrigerator or even the next day. Served with warm whole wheat flour tortillas, it makes the best of Ontario root vegetables during the cold months.

1 cup shredded Ontario green cabbage
1 cup cooked kidney beans
1 cup shredded carrots
1 cup diced cooked peeled potatoes
1 cup shredded peeled rutabaga

Lime Dressing
2 tbsp lime juice
2 tbsp chopped fresh coriander (cilantro)
1/2 tsp grated lime rind
1/2 tsp chili powder
1/4 tsp each salt and pepper
1 small clove garlic, crushed
1/3 cup olive oil


Step 1: In deep 6 cup bowl, layer cabbage, kidney beans, carrots, potatoes and rutabaga.

Lime Dressing

Step 1: In small bowl, whisk together lime juice, coriander, lime rind, chili powder, salt, pepper, garlic and oil. Pour over vegetables. Cover and refrigerate at least 4 hours or overnight. Just before serving, toss lightly to combine vegetables.


© Patterson