Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Lancewood Mexican Salad
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
2

Share this Recipe

Lancewood Mexican Salad

Ingredients

Marinade:

1 garlic clove(s) , crushed
15 ml sugar
30 ml lime juice
30 ml canola oil
30 ml chipotle sauce
2.5 ml chilli flakes  or smoked chilli flakes
2.5 ml salt
500 g fillet , 2 cm cubes

Salad:

2 corn cobs , cooked with kernels cut off in large chunks
500 ml red cabbage , shredded
1 red onion(s) , half the onion thinly sliced
4 radishes , thinly sliced
60 ml fresh coriander , chopped
15 ml canola oil
15 ml lime juice

To serve:

175 g LANCEWOOD Jalapeño Chutney DIP&TOP™  or Mexican Flavour
chipotle sauce
2 flour tortillas

Method

Marinade:
Mix the garlic, sugar, lime juice, oil, chipotle sauce, chilli flakes and salt together.

Add the fillet and toss to coat. Leave to stand for 30 minutes.

Salad:
Add the corn, cabbage, red onion, radishes and coriander to a mixing bowl.

Toss to coat with the oil and lime juice and set aside.

Heat a griddle pan until very hot and fry the steak until cooked to your liking.

To serve:
Spoon the salad onto a plate. Top with the steak and dip.

Drizzle with chipotle sauce and serve with flour tortillas.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}