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.


Cabbage and Uchucuta Coleslaw
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
