Ensalada de Repollo – Nicaraguan Cabbage Slaw

A staple salad/condiment in Nicaragua is Ensalada de Repollo. This Nicaraguan Cabbage Slaw is soaked in vinegar and lime juice and marinated with onions, carrots, and tomatoes.

It is bright in flavor and the best part is – the longer it soaks, the better it tastes! You can find it on almost every popular Nicaraguan dish.

What is Repollo? (Coleslaw)

In Spanish, repollo literally translates to cabbage. While most American-style cabbage coleslaw recipes are creamy and sweet, this ensalada de repollo is tart and pickled; much more simple in flavor.

In my experience, in Nicaragua, repollo is a more of a condiment than a stand-alone side salad, like in America. Since it is simple in flavors, it really enhances and compliments other ingredients, without overshadowing the main dish. Repollo is wonderful in a supportive role.

Preparation

Preparing the ensalada de repollo has three simple and easy steps:

1. Start by first, shredding the cabbage and carrots.
2. Then, add the chopped onions and tomatoes.
3. Lastly, the ingredients are topped with pickling liquids.

Since I like a well balanced repollo, I incorporate one part water and one part vinegar. I then finish it with lime juice and salt.

Storage – What’s the Shelf-Life for Ensalada de Repollo?

I love to store Ensalada de Repollo in my fridge and use it whenever. Luckily it has a long shelf-life. I would estimate 3-4 months, especially when you seal it in an air-tight container.

Trust me, this doesn’t spoil quickly, so I get to enjoy one batch for several months.

Recipes with Ensalada de Repollo

Some of my favorite Nicaraguan dishes that use repollo as a complementary side or topping are:

Nicaraguan Recipe Videos

If you’re more of a visual learner, below are some of my beloved recipe videos from my YouTube channel – Nata Knows Best:

• Enchiladas de Frijoles Matagalpinas: https://youtu.be/iEpp7zSK87w
• Tacos de Pollo: https://youtu.be/SSgu7qm3D-I

Ensalada de Repollo – Nicaraguan Cabbage Slaw

Ensalada de Repollo is a staple condiment in Nicaragua. It’s commonly compared to a pickled Cabbage Slaw that is soaked in vinegar, limes, onions, carrots & tomatoes. Serve this with Gallo Pinto, Carne Asada or any typically Nicaraguan dish.

5 from 4 votes

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Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Condiments, Recipes, Sides

Cuisine Nicaraguan Cuisine

Servings 5 servings

Calories 300 kcal

Ingredients

  

• 10 oz of shredded cabbage
• 1 cup of shredded carrots
• 1/2 cup of water
• 1/2 cup of white vinegar
• 1/3 cup of diced tomato
• 1/3 cup of diced white onions
• 1 lime squeezed
• Salt and pepper to taste

Instructions

 

• In a large bowl, add the cabbage, carrots, onions, and tomatoes.
• Then top the ingredients with water, vinegar and lime juice. Toss well until ingredients are saturated.
• Season to taste and store in an air-tight container. The longer it soaks, the stronger it taste.

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