Ensalada De Repollo Nicaraguan Cabbage Slaw Recipes

REPELLO (NICARAGUAN CABBAGE SLAW)

Steps:

• Place the sliced cabbage in a large bowl. Add lime juice and salt; toss to coat.
• Add diced tomatoes, onion, cilantro, jalapenos and mix.
• Gently fold in diced avocados. Serve immediately or refrigerate.

ENSALADA REPOLLO - NICARAGUAN CABBAGE SALAD

Steps:

• Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
• Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.

ENSALADA DE REPOLLO - NICARAGUAN CABBAGE SLAW

Steps:

• In a large bowl, add the cabbage, carrots, onions, and tomatoes.
• Then top the ingredients with water, vinegar and lime juice. Toss well until ingredients are saturated.
• Season to taste and store in an air-tight container. The longer it soaks, the stronger it taste.

ENSALADA DE REPOLLO (CABBAGE SALAD)

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.

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD

Steps:

• Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
• Combine all ingredients in a large mixing bowl.
• Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
• Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
• Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.