The Chef
Patricio Sandoval of Mercadito

Servings
Serves 6

Ingredients
Guajillo vinaigrette:
2 tablespoons lemon juice
1/4 cup adobo (reserved from the fish marinade)
Pulp from 1/4 tomato, seeds removed (optional)
1/4 cup plus 2 tablespoons canola oil
Salt, to taste

Salad:
2 cups finely shredded napa cabbage (use mandoline if available)
1 cup finely shredded red cabbage
2 cups diced tomatoes
11/2 cups finely diced white onion 
1 cup chopped cilantro
3 avocados, cut into 1/2-inch dice
3 tablespoons lemon juice
Salt and freshly ground black pepper, to taste

Cooking Instructions
For vinaigrette:
Place lemon juice, adobo, and tomato in a blender, and, with the motor running, slowly add the oil in a steady stream until the vinaigrette emulsifies. Season with salt.

For salad:
Place all ingredients in a bowl and toss with the guajillo vinaigrette. Season with salt and pepper.

Best With
Grilled Red Snapper Marinated in Adobo


Photograph by
Mitchell Feinberg