Peruvian Coleslaw on a white plate. Shot overhead.

Bored with making the same old coleslaw? You won’t be with this recipe! Uchucuta, which means ‘ground chilli’ in the Quechua language, is a vivid green, spicy salsa-like sauce.

This Peruvian Coleslaw is delicious served with fish, 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: © Bec Hudson

Cabbage and Uchucuta Coleslaw

Recipe by Charlie Carrington
Uchucuta is delicious served with fish, meat and eggs, so make a double batch and keep some in the fridge or freezer.
Prep Time 20 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine Peruvian
Servings 6

Ingredients
 

  • 1 small red cabbage shaved thinly
  • 3 carrots julienned on a mandolin
  • 3 celery stalks sliced
  • 1 tablespoon salt
  • ½ bunch mint to garnish
  • ½ bunch spring onions chopped as thinly as possible to garnish

UCHUCUTA

  • 1 jalapeño deseeded
  • 1 small cucumber roughly chopped
  • 2 teaspoons black mint paste huacatay, or a few mint leaves
  • ¼ red onion roughly chopped
  • ¼ bunch coriander leaves picked
  • 100 ml milk

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 fine purée.
  • 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: © Bec Hudson
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