Bored with making the same old coleslaw? You wonโt be with this recipe! Uchucuta, which means โground chilliโ in the Quechua language, is a vivid green, spicy salsa-like sauce.
This Peruvian Coleslaw is delicious served with ๏ฌsh, meat and eggs, so make a double batch and keep some in the fridge or freezer.
This recipe an edited extract from The Atlas Cookbook by Charlie Carrington published by Hardie Grant Books $39.99 and is available where all good books are sold. Photographer: ยฉ Bec Hudson
Cabbage and Uchucuta Coleslaw
Recipe by Charlie Carrington
Uchucuta is delicious served with ๏ฌsh, meat and eggs, so make a double batch and keep some in the fridge or freezer.
ยฝbunch spring onionschopped as thinly as possible to garnish
UCHUCUTA
1jalapeรฑodeseeded
1small cucumberroughly chopped
2teaspoonsblack mint pastehuacatay, or a few mint leaves
ยผred onionroughly chopped
ยผbunch corianderleaves picked
100mlmilk
Instructions
Combine the cabbage, carrots and celery in a large bowl, sprinkle with the salt and leave for 15 minutes to soften and draw out some water.
To make the uchucuta sauce, in a blender blitz the ingredients to a ๏ฌne purรฉe.
Put the vegetables in a strainer and rinse with cold water to remove the salt. Squeeze them out in a clean tea towel. Mound the vegetables on the plate, drizzle with the uchucuta sauce, then garnish with the mint and spring onion.
Notes
Huacatay is a Peruvian black mint paste that can be bought online.This is an edited extract from The Atlas Cookbook by Charlie Carrington published by Hardie Grant Books $39.99 and is available where all good books are sold. Photographer: ยฉ Bec Hudson
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