Ensalada de Repollo

Name: Ensalada de Repollo
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1 head green cabbage, shredded; 1/2 white onion, thinly sliced; 2 garlic clove, minced; 2 tbsp fresh lime juice; 2 tbsp extra virgin olive oil; 1/2 tsp salt

A crisp cabbage salad tossed with sliced onion, garlic, lime juice, and olive oil. It is a light side dish that pairs well with grilled meats and rice.

15 minEasyServes 480 cal/serving

CubanSaladNo-CookVeganVegetarianLow CarbWhole30Halal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeNightshade-FreeAlcohol-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 head green cabbage, shredded
1/2 white onion, thinly sliced
2 garlic clove, minced
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1/2 tsp salt

Instructions

1

Place 1 head shredded green cabbage and 1/2 thinly sliced white onion into a large mixing bowl.
2

Whisk 2 minced garlic clove, 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, and 1/2 tsp salt together in a small bowl.
3

Pour the dressing over green cabbage and white onion, tossing thoroughly to coat.
4

Let stand for 10 minutes at room temperature before serving.

Questions

How long does Ensalada de Repollo keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada de Repollo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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