Ensalada de Repollo (Nicaraguan Cabbage Slaw)

Ensalada de Repollo (Nicaraguan Cabbage Slaw)

Try something new for your next BBQ or cookout with this crunchy Ensalada de Repolla. The Nicaraguan version of Coleslaw is bright and flavorful with a lime and cilantro vinaigrette. 

Ingredients

• 4 c cabbage, shredded (about ½ of a medium head)
• 1 carrot, julienned
• ½ red onion, diced
• 1 large tomato, diced
• ¼ c white vinegar
• 1 lime, juiced (about 2 Tbsp juice)
• ½ tsp salt
• ¼ c fresh cilantro, chopped (plus extra for garnish)

Instructions

• In a large bowl, combine shredded cabbage, julienned carrot, red onion pieces, and tomatoes.
• In a small bowl, whisk together white vinegar, lime juice, 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.