Try something new for your next BBQ or cookout with this crunchy Ensalada de Repolla. The Nicaraguan version of Coleslaw is bright and flavorful with a lime and cilantro vinaigrette.
Latin American Cole Slaw
Cabbage slaw is a fixture in Latin American cuisine. You will find versions that are incredibly similar from Puerto Rico to Nicaragua.
Ensalada de Repollo is a bright and crisp slaw that is eaten nearly daily as a nutritious addition to any meal throughout Latin America. Peruvians eat the slaw alongside a meat main. The Salvadorean version tends to be a bit spicier and heavy on the vinegar. The Nicaraguan version, that we’re sharing today, adds chopped tomatoes.
Nicaraguan Ensalada de Repollo
We found it to be the perfect dish for summer with all of its crisp, bright flavors. The next time you are looking for a slaw recipe to bring to that BBQ or cookout, bring something a bit different!
While it can be eaten along, it also makes a wonderful addition to empanadas or tacos, adding a nice nutritional punch and a good crunch.
It is best to prepare this slaw a few hours or a day ahead of time to let the flavors come together. Since it is better when left to rest, it is great for a picnic or barbecue.
The Nicaraguan version of Coleslaw,Ensalada de Repolla, is bright and flavorful with a lime and cilantro vinaigrette.
Yield: 8 c
- 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)
- 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.