Monday, March 11, 2013

Nicaraguan Cabbage Slaw or Ensalada de Repollo Nica

Cabbage Slaw Repollo Nicaraguan Food tomatoes carrots
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Cabbage is one of those vegetables that I think gets overlooked a lot.  It's pretty darn versatile and lends itself to so many different uses.  Here's a vinegary cabbage slaw that is a Central American staple at meal time.  Each country has its own take on it. This recipe, given to me by my father-in-law, is the Nicaraguan version I am most familiar and totally infatuated with. 

I can tell you it is great on just about everything. From grilled meats, chicken, and seafood to cheese and plantains - versatile is it's middle name.

Serves 4

1/2 a head of cabbage, cored and outer leaves removed, thinly sliced.
1 large red tomato, coarsely chopped.
1 medium carrot, julienned.
1/4 cup white vinegar*.
1/8 cup apple cider vinegar*.
1/8 cup of water
1 lime juiced.
1/2 generous teaspoon of salt.
Pepper to taste.

Mix all the ingredients together. Place in a storage bag or lidded container so that you can mix up or shake every so often. It is best after sitting a few hours in the dressing, even better overnight.  Store in fridge.
Serve with meats, cheese, tortillas, just about anything goes great with this simple but delicious slaw.

*Adjust vinegar levels to your liking.


  1. I gotta try it to make it myself...
    I've never been too fond of this slaw but I think the last time I tried it I was like 15 so my palette has changed since then.
    Looks yummy and I think the man would enjoy it since he likes cole slaw

  2. Give it a shot and let me know if he likes it.

  3. Looks very similar to a recipe used here; We use wine vinegar instead of apple cider vinegar, and add slices of red sweet peppers (the long ones).
    Thanx for sharing Jackie!