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Karry Hosford 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

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