ENSALADA DE COL | REPOLLO | COLESLAW
Recipe Information
Ensalada de Repollo
Cultural Context
Originating from Nicaragua, Ensalada de Repollo is a staple side dish often served with meals, especially during festive occasions. This refreshing salad highlights the simplicity of fresh vegetables, celebrating local produce and flavors. Popular across Central America, variations may include additional ingredients like tomatoes or bell peppers, adapting to local tastes and availability.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cabbage
🥗Healthier: kale
💰Cheaper: lettuce
Kale adds nutrients while lettuce is often more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers health benefits, while vegetable oil is budget-friendly.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice provides a similar acidity, while vinegar is often less expensive.
cilantro
🥗Healthier: parsley
💰Cheaper: green onions
Parsley is a milder herb, and green onions are usually cheaper.
Shred cabbage finely and place in a large bowl.
Grate carrots and add to the bowl with cabbage.
Slice onion thinly and mix with the cabbage and carrots.
Drizzle lime juice and olive oil over the salad mixture.
Season with salt and pepper to taste.
Chop cilantro and sprinkle over the salad.
Toss all ingredients together until well combined.
Let the salad sit for 10 minutes to allow flavors to meld.
Cooking Techniques
Spice Level:
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