Ensalada de Repollo (Nicaraguan Cabbage Slaw)
The Nicaraguan version of Coleslaw,Ensalada de Repolla, is bright and flavorful with a lime and cilantro vinaigrette.
Yield: 8 c
Yield: 8 c
Servings: 16 people
Calories: 23kcal
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 tablespoon juice)
- ½ teaspoon salt
- ¼ c fresh cilantro, chopped (plus extra for garnish)
Instructions
- 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
Serving: 1g | Calories: 23kcal | Carbohydrates: 5.3g | Protein: 0.9g | Fat: 0.1g | Sodium: 161mg | Fiber: 1.7g | Sugar: 2.6g