Ensalada Repollo - Nicaraguan Cabbage Salad
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1⁄2 head cabbage, shredded
- 1 carrot, peeled and grated
- 4 cups water, boiling
- 2 tomatoes, chopped
- 3 scallions, minced
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1 jalapenos or 1 serrano chili pepper, minced
- 1⁄16 teaspoon salt
Directions
- 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.
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