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Ensalada de repollo con zanahoria con un Aderezo Cremoso y Saludable

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Recipe Information

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Video-Specific Recipe

Ensalada de Repollo con Zanahoria

Cultural Context

Ensalada de Repollo con Zanahoria is a traditional Mexican salad often served as a refreshing side dish. Its vibrant colors and crisp textures make it a popular choice at gatherings and family meals. This salad highlights the simplicity of fresh ingredients, showcasing the balance of flavors from the lime dressing and the crunch of the vegetables. Today, variations can be found across Latin America, each adding their unique twist to this classic.

MexicanMXside
15 min
easy
4 servings
Servings4
1 medium carrot
1/4 red onion
1/4 cabbage
3-4 stalks of green onions (scallions)
1 cup Greek yogurt
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon mustard

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthy fat alternative.

lime juice

💰Cheaper: lemon juice

Lemon juice is a more affordable citrus option.

cilantro

💰Cheaper: parsley

Parsley is a common herb that can substitute cilantro.

onion

💰Cheaper: green onion

Green onion adds similar flavor with a milder taste.

1

Grate the carrot finely and set aside.

2

Julienne a quarter of a red onion and set aside.

3

Chop a quarter of a cabbage thinly and disinfect it in boiling water with vinegar for about two minutes.

4

Strain the cabbage to remove excess water.

5

Chop the stalks of three or four green onions and add to the bowl.

6

In a separate bowl, mix together 1 cup of Greek yogurt, 1/2 teaspoon oregano, 1 teaspoon salt, 1 teaspoon olive oil, and 1/2 teaspoon mustard until well combined.

7

Pour the dressing over the salad and mix well.

8

Refrigerate the salad before serving.

Cooking Techniques

shreddinggratingwhisking

Equipment Needed

pot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

Cabbage and Carrot SaladColeslaw
Local Name: Ensalada de Repollo con Zanahoria

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