Ensalada De Repollo Cabbage Salad Recipes

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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

Categories     Side Dish

Time 15m

Number Of Ingredients 8

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 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

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



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

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

CURTIDO (EL SALVADORAN CABBAGE SALAD)



Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories     Salad     Coleslaw Recipes     No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Steps:

  • Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

NAPA CABBAGE SALAD



Napa Cabbage Salad image

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Provided by Carol

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 6

Number Of Ingredients 10

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Steps:

  • Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  • Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  • Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g

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