Ensalada de Bodas -Northern Mexico Wedding Salad

Ensalada de Bodas has the beautiful flavor and aroma of Serrano (probably my favorite chile flavor) enveloping the tang of cabbage and radishes.  Surprised that the vinaigrette has rice vinegar? ensaladabodsml3.jpg
Think about the Asian influence in that region.  The salad is from the Baja California and Sonora states in the Northwestern region of Mexico.  The map below shows the two states.  I've adapted, slightly, this recipe which is included in the Chef Iliana De La Vega Mexican regional cuisines course at the Culinary Institute of America.  I love the salad.
Recipe: (makes 6 cups of salad)
6 cups white cabbage, very thinly sliced and thoroughly rinsed
1 bunch radishes, thinly sliced
2 large Chiles Serranos, thinly sliced
For the Vinaigrette:
1 garlic clove
4 Tbsp Extra Virgin Olive Oil
2 Tbsp Rice vinegar
1 Tbsp Apple Cider vinegar
1/4 tsp salt or to taste

1.  In a bowl, cover the sliced cabbage with warm salted water and let it stand for about 20 minutes or so until it begins to become translucent.  Drain well. Reserve.
2. Mash the garlic into a paste using a garlic press and mix it with the oil, vinegars and salt.
3. Combine the cabbage, sliced radishes and sliced Serrano chiles and add the vinaigrette, tossing to coat thoroughly.
Serve at room temperature.  Let me know how this recipe turns out for you.

See how close to US California are the Mexican states of Baja California and Sonora.
Map Courtesy of the University of Texas Libraries, The University of Texas at Austin.

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This page contains a single entry by Adan Medrano published on September 29, 2011 5:30 PM.

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