Repello Nicaraguan Cabbage Slaw Recipes

ENSALADA DE REPOLLO (NICARAGUAN CABBAGE SLAW)

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.

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.

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.