Ensalada de Repollo (Cabbage Salad)

Ensalada de Repollo (Cabbage Salad) Recipe
Karry Hosford
Let the salad stand at least 30 minutes after it's dressed so the flavors can marry.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 45
Caloriesfromfat 30 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 8 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 250 mg
Calcium 45 mg

Ingredients

7 cups shredded cabbage
1 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 celery stalks, chopped
3 plum tomatoes, chopped
1 medium cucumber, chopped
1/4 cup fresh lime juice
2 teaspoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 7 ingredients in a large bowl. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle lime mixture over cabbage mixture; toss gently to coat. Let salad stand 30 minutes before serving.

Jenny Cornbleet,

Cooking Light

May 2004