Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

　　

Ingredients

serves 6

　　1/2 small head white cabbage, cored and thinly shredded (3 cups)

　　3 large radishes, sliced into thin strips (1/2 cup)

　　2 scallions, tops trimmed and thinly sliced (1/4 cup)

　　1/2 cup red wine vinegar

　　1 teaspoon salt

　　1 teaspoon sugar

　　1 1/2 tablespoons olive oil

　　2 tablespoons fresh cilantro leaves, chopped, plus 1 sprig for garnish

　　Black pepper

　　

Marinate the Vegetables

Step 1

Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.

　　

Remove the Salad from the Marinating Liquid

Step 2

Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.

　　

Finish the Salad and Serve

Step 3

Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.

　　

Step 4

Transfer to a serving dish and garnish with a fresh sprig of cilantro.

　　

Cooking Notes

Step 5

TECHNIQUES

　　

Step 6

Shredding Cabbage

　　

Step 7

The slicing side of a box grater works really well for this. However, if you don’t have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.

　　

Step 8

Marinating the Vegetables

　　

Step 9

I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don’t have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.

　　

Step 10

ADVANCE PREPARATION

　　

Step 11

The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.