Cabbage Slaw (Nicaraguan Ensalada de Repollo)

nicaraguan-ensaladaderepollo This crunchy Ensalada de Repolla. The Nicaraguan version of Coleslaw is bright and flavourful with a lime and cilantro vinaigrette. Cabbage slaw is a fixture in Latin American cuisine. You will find versions that are incredibly similar from Puerto Rico to Nicaragua. Ensalada de Repollo is a bright and crisp slaw that is eaten nearly daily as a nutritious addition to any meal throughout Latin America. Peruvians eat the slaw alongside a meat main. El Salvadoran pickled cabbage slaw is heavy on the vinegar and can be spicy. The Nicaraguan version, adds chopped tomatoes. We found it to be the perfect dish for summer with all of its crisp, bright flavours. The next time you are looking for a slaw recipe to bring to that BBQ or cookout, bring something a bit different. While it can be eaten alone, it also makes a wonderful addition to empanadas or tacos, adding a nice nutritional punch and a good crunch. It is best to prepare this slaw a few hours or a day ahead of time to let the flavours come together. Since it is better when left to rest, it is great for a picnic or barbecue.

4 cup cabbage, shredded (about ½ of a medium head)
1 carrot, julienned
½ red onion, diced
1 large tomato, diced
¼ cup white vinegar
1 lime, freshly juiced (about 2 Tbsp.)
½ tsp. kosher or sea salt
¼ cup fresh cilantro, chopped

Garnish:
fresh cilantro, chopped

In a large bowl, combine shredded cabbage, julienned carrot, red onion pieces, and tomatoes.

In a small bowl, whisk together white vinegar, lime juice, kosher or sea 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.

Makes 16 servings.