This vibrant salad has great flavours, colours and textures, making it a welcome addition to the weekly menu. While the corn and spices give it a Mexican feel, it accompanies a barbecued steak or pan-fried fish fillet just as well as it partners a quesadilla. Add some avocado, salad sprinkles (see page 251) and broken tortilla chips and you’ve got yourself an entire meal (perfect for meat-free Monday).
Serves 6
+ gluten free
+ vegetarian
+ vegan
Ingredients
Sweet paprika
Fine salt
Cayenne pepper
Dried thyme
Red onion, peeled and halved
Apple cider vinegar
White balsamic vinegar
Olive oil
Corn cobs, husks removed
Red cabbage, thinly sliced
Fresh basil leaves, roughly chopped
Method
This recipe can be found on page 133 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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