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Ensalada de Repollo (Cabbage Salad)

Karry Hosford
Yield 8 servings (serving size: 1 1/2 cups)
Let the salad stand at least 30 minutes after it's dressed so the flavors can marry.

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

Nutrition 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

How to Make It

  1. 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.