Ensalada De Repollo Cabbage Salad Recipes

ENSALADA DE REPOLLO (NICARAGUAN CABBAGE SLAW)

Ensalada de Repollo (Nicaraguan Cabbage Slaw) image

The Nicaraguan version of Coleslaw,Ensalada de Repolla, is bright and flavorful with a lime and cilantro vinaigrette.Yield: 8 c

Provided by Sarah | Curious Cuisiniere

Time 15m

Number Of Ingredients 8

Ingredients

4 c cabbage, (shredded (about ½ of a medium head))
1 carrot, (julienned)
½ red onion, (diced)
1 large tomato, (diced)
¼ c white vinegar
1 lime, (juiced (about 2 Tbsp juice))
½ tsp salt
¼ c fresh cilantro, (chopped (plus extra for garnish))

Steps:

In a large bowl, combine shredded cabbage, julienned carrot, red onion pieces, and tomatoes.
In a small bowl, whisk together white vinegar, lime juice, salt, and chopped cilantro. Pour the dressing over the mixed vegetables and toss lightly.
Let the mixture rest for at least 2 hours in the refrigerator before serving.

Nutrition Facts : ServingSize 1 g, Calories 23 kcal, Carbohydrate 5.3 g, Protein 0.9 g, Fat 0.1 g, Sodium 161 mg, Fiber 1.7 g, Sugar 2.6 g

ENSALADA REPOLLO - NICARAGUAN CABBAGE SALAD

Ensalada Repollo - Nicaraguan Cabbage Salad image

Make and share this Ensalada Repollo - Nicaraguan Cabbage Salad recipe from Food.com.

Provided by Coasty

Categories Collard Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 head cabbage, shredded
1 carrot, peeled and grated
4 cups water, boiling
2 tomatoes, chopped
3 scallions, minced
1/2 cup white vinegar
1/2 cup water
1 jalapenos or 1 serrano chili pepper, minced
1/16 teaspoon salt

Steps:

Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.

Nutrition Facts : Calories 56.6, Fat 0.3, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 11.8, Fiber 4.4, Sugar 6.5, Protein 2.4

ENSALADA DE REPOLLO (CABBAGE SALAD)

Ensalada De Repollo (Cabbage Salad) image

Make and share this Ensalada De Repollo (Cabbage Salad) recipe from Food.com.

Provided by dicentra

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

7 cups shredded cabbage
1 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 celery ribs, chopped
3 plum tomatoes, chopped
1 medium cucumber, chopped
1/4 cup fresh lime juice
2 teaspoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Combine first 7 ingredients in a large bowl. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk.
Drizzle lime mixture over cabbage mixture; toss gently to coat. Let salad stand 30 minutes before serving.

Nutrition Facts : Calories 45.7, Fat 1.4, SaturatedFat 0.2, Sodium 243.9, Carbohydrate 8.5, Fiber 2.6, Sugar 4.8, Protein 1.7

ENSALADA DE REPOLLO - NICARAGUAN CABBAGE SLAW

Ensalada de Repollo - Nicaraguan Cabbage Slaw image

Ensalada de Repollo is a staple condiment in Nicaragua. It's commonly compared to a pickled Cabbage Slaw that is soaked in vinegar, limes, onions, carrots & tomatoes. Serve this with Gallo Pinto, Carne Asada or any typically Nicaraguan dish.

Provided by contact.natakb

Categories Condiments Recipes Sides

Time 1h10m

Number Of Ingredients 8

Ingredients

10 oz of shredded cabbage
1 cup of shredded carrots
1/2 cup of water
1/2 cup of white vinegar
1/3 cup of diced tomato
1/3 cup of diced white onions
1 lime squeezed
Salt and pepper to taste

Steps:

In a large bowl, add the cabbage, carrots, onions, and tomatoes.
Then top the ingredients with water, vinegar and lime juice. Toss well until ingredients are saturated.
Season to taste and store in an air-tight container. The longer it soaks, the stronger it taste.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD

Curtido De Repollo - El Salvadorean Cabbage Salad image

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

Provided by Whats Cooking

Categories Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

Steps:

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
Combine all ingredients in a large mixing bowl.
Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

Nutrition Facts : Calories 47.5, Fat 1.1, SaturatedFat 0.2, Sodium 261.3, Carbohydrate 8.1, Fiber 3, Sugar 4.2, Protein 1.5

ENSALADA DE REPOLLO

Ensalada De Repollo image

Spicy,salty cabbage salad.Comparable to a fresh unfermented encurtido.Made to top empanadas,gorditas,or anything else that needs some crunch. Adjust salt to taste:more salt and lime juice and it can be used in smaller amounts as a relish,less and its more of a refreshing salad.Use green or red cabbage according to taste.I prefer red cabbage because it looks so pretty.Cilantro is optional.

Provided by strangelittlebeast

Categories Vegetable

Time 10m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups packed shredded red cabbage (this is about 2/3 a an average head of cabbage) or 4 cups green cabbage (this is about 2/3 a an average head of cabbage)
1/2 cup red onion, thinly sliced
1 green jalapeno, thinly sliced
1 red jalapeno chile, thinly sliced
1 teaspoon sea salt (or to taste)
2 large limes, juice only
1/2 cup fresh cilantro, minced (optional)

Steps:

Wash,drain and core the cabbage,shred the cabbage as finely as possible using a very sharp knife.A hand grater or food processor could be used if you prefer.
Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using.
Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste.

Nutrition Facts : Calories 27.9, Fat 0.1, Sodium 401.3, Carbohydrate 7.3, Fiber 2, Sugar 2.9, Protein 1

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