Introducing Nicaraguan Cabbage Slaw, or Ensalada de Repollo recipe. This refreshing meal of crisp cabbage, zesty lime, and brilliant flavors will take you to Nicaragua’s colorful streets.
Join me as I show you how to make this delicious salad and answer some frequently asked questions.
How to Make Ensalada de Repollo
After discovering this delicious salad in Nicaragua, it became a regular in my recipe collection.
Crisp cabbage, zesty lime, and fresh veggies form a taste symphony. Every bite is a sunny trip to Central America.
Ensalada de Repollo is more than a meal. I ate this colorful slaw at a Managua eatery with pleasant people.
The crunchy cabbage, sweet bell peppers, and tangy lime made me want more. Ensalada de Repollo is a favorite at street food stands and family events, bringing people together.
Versatility enhances this salad. It enhances grilled meats, roasted veggies, and tacos. Ensalada de Repollo makes a basic dinner into a colorful feast.
Ingredients for Ensalada de Repollo
Before we dive into the recipe, let’s make sure we have all the necessary ingredients. To prepare Ensalada de Repollo, you will need the following:
- 1 small head of green cabbage
- 1 red bell pepper
- 1 green bell pepper
- 1 medium-sized red onion
- 2 carrots
- 1 bunch of fresh cilantro
- 1 jalapeno pepper (optional, for some heat)
- 2 juicy limes
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Step-by-Step Guide to Make Ensalada de Repollo
Prepare the Vegetables
To start, carefully remove the outer leaves of the cabbage and discard them. Slice the cabbage in half, remove the core, and finely shred the leaves. Place the shredded cabbage in a large bowl.
Next, let’s work on the bell peppers. Cut them in half, remove the seeds and white membranes, and finely chop them. Add the chopped bell peppers to the bowl with the cabbage.
Peel the red onion and cut it into thin slices. Add the onion slices to the bowl.
Peel the carrots and grate them using a box grater. Add the grated carrots to the bowl as well.
If you desire some extra spice, finely chop the jalapeno pepper (seeds removed for a milder flavor) and add it to the bowl.
Lastly, chop the fresh cilantro leaves, including the stems, and set them aside for later use.
Prepare the Dressing
Now, let’s move on to creating the flavorful dressing that will bring this salad to life.
Squeeze the juice from the limes into a small bowl.
Add the olive oil, a pinch of salt, and a sprinkle of freshly ground black pepper.
Whisk the ingredients together until well combined.
Combine and Toss
It’s time to bring all the elements together! Pour the dressing over the shredded cabbage, bell peppers, onion, carrots, and jalapeno (if using).
Sprinkle the chopped cilantro on top. Using clean hands or tongs, gently toss everything together until the dressing coats the vegetables evenly.
Let It Marinate
To allow the flavors to meld together, cover the bowl with plastic wrap or transfer the salad to an airtight container.
Place it in the refrigerator for at least 30 minutes, but preferably an hour or two, to let the salad marinate and develop its vibrant taste.
Serve and Enjoy
Once the Ensalada de Repollo has marinated to your liking, it’s time to serve and enjoy this delightful Nicaraguan dish.
Spoon generous portions onto plates or into bowls, and garnish with a sprig of fresh cilantro for a vibrant touch.
This salad pairs wonderfully with grilled meats, and roasted vegetables, or as a zesty topping for tacos and sandwiches. Bon appétit!
FAQs about Ensalada de Repollo
Can I use purple cabbage instead of green cabbage?
While green cabbage is traditionally used in Ensalada de Repollo, you can absolutely substitute it with purple cabbage for a beautiful visual twist. The taste will be slightly different, but equally delicious.
Can I make the Cabbage Slaw salad ahead of time?
Yes! In fact, Ensalada de Repollo tastes even better when made in advance and allowed to marinate for several hours or overnight. Just make sure to store it in the refrigerator until ready to serve.
Is it necessary to add a jalapeno?
The addition of jalapeno is optional and can be adjusted according to your spice tolerance. If you prefer a milder salad, remove the seeds and white membranes from the jalapeno before chopping.
Can I add other vegetables or ingredients?
Absolutely! Ensalada de Repollo is a versatile dish, and you can customize it to your liking. Some popular additions include diced tomatoes, avocado slices, or even a sprinkle of crumbled queso fresco for a creamy touch.
Conclusion
Congratulations! You’ve perfected Ensalada de Repollo, Nicaragua’s famous cabbage slaw.
This salad’s brilliant colors, zesty flavors, and refreshing crunch are crowd-pleasers.
Ensalada de Repollo is excellent for a summer picnic, dinner party, or healthy snack.
Take your ingredients, follow the procedures, and taste Nicaragua. Good luck!
Ensalada de Repollo – Nicaraguan Cabbage Slaw
Ingredients
- 1 small head of green cabbage
- 1 red bell pepper
- 1 green bell pepper
- 1 medium-sized red onion
- 2 carrots
- 1 bunch of fresh cilantro
- 1 jalapeno pepper optional, for some heat
- 2 juicy limes
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
- To start, carefully remove the outer leaves of the cabbage and discard them. Slice the cabbage in half, remove the core, and finely shred the leaves. Place the shredded cabbage in a large bowl.
- Next, let’s work on the bell peppers. Cut them in half, remove the seeds and white membranes, and finely chop them. Add the chopped bell peppers to the bowl with the cabbage.
- Peel the red onion and cut it into thin slices. Add the onion slices to the bowl.
- Peel the carrots and grate them using a box grater. Add the grated carrots to the bowl as well.
- If you desire some extra spice, finely chop the jalapeno pepper (seeds removed for a milder flavor) and add it to the bowl.
- Lastly, chop the fresh cilantro leaves, including the stems, and set them aside for later use.
Prepare the Dressing:
- Now, let’s move on to creating the flavorful dressing that will bring this salad to life. Squeeze the juice from the limes into a small bowl. Add the olive oil, a pinch of salt, and a sprinkle of freshly ground black pepper. Whisk the ingredients together until well combined.
Combine and Toss:
- It’s time to bring all the elements together! Pour the dressing over the shredded cabbage, bell peppers, onion, carrots, and jalapeno (if using). Sprinkle the chopped cilantro on top. Using clean hands or tongs, gently toss everything together until the dressing coats the vegetables evenly.
Let It Marinate:
- To allow the flavors to meld together, cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes, but preferably an hour or two, to let the salad marinate and develop its vibrant taste.
