½bunch spring onionschopped as thinly as possible to garnish
UCHUCUTA
1jalapeñodeseeded
1small cucumberroughly chopped
2teaspoonsblack mint pastehuacatay, or a few mint leaves
¼red onionroughly chopped
¼bunch 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 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.