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    You are in: Home / Recipes / Ensalada De Repollo Recipe
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    Ensalada De Repollo

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Chef #928625's Note:

    Spicy,salty cabbage salad.Comparable to a fresh unfermented encurtido.Made to top empanadas,gorditas,or anything else that needs some crunch. Adjust salt to taste:more salt and lime juice and it can be used in smaller amounts as a relish,less and its more of a refreshing salad.Use green or red cabbage according to taste.I prefer red cabbage because it looks so pretty.Cilantro is optional.

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    Serves: 6



    Units: US | Metric

    • 4 cups packed shredded red cabbage (this is about 2/3 a an average head of cabbage) or 4 cups green cabbage (this is about 2/3 a an average head of cabbage)
    • 1/2 cup red onion, thinly sliced
    • 1 green jalapeno, thinly sliced
    • 1 red jalapeno chile, thinly sliced
    • 1 teaspoon sea salt (or to taste)
    • 2 large limes, juice only
    • 1/2 cup fresh cilantro, minced (optional)


    1. 1
      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.
    2. 2
      Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using.
    3. 3
      Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste.

    Ratings & Reviews:


    Nutritional Facts for Ensalada De Repollo

    Serving Size: 1 (89 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 27.8
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 401.3 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 1.9 g
    Sugars 2.9 g
    Protein 1.0 g

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