Ensalada Repollo Nicaraguan Cabbage Salad Recipes

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

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.

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 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.