Ensalada de Repollo (Cabbage Salad) Recipe Print Page

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Photo by: Karry Hosford

Ensalada de Repollo (Cabbage Salad)

Let the salad stand at least 30 minutes after it's dressed so the flavors can marry.

Cooking Light MAY 2004

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

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.

Nutritional Information

Amount per serving

Calories: 45
Calories from fat: 30%
Fat: 1.5g
Saturated fat: 0.2g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.3g
Protein: 1.6g
Carbohydrate: 8g
Fiber: 2.3g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 250mg
Calcium: 45mg

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Ensalada de Repollo (Cabbage Salad) recipe