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By Alana Thompson

Ensalada de repollo

Name: Ensalada de repollo
Prep time: 30 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 head of finely shredded cabbage (or three bags of angel hair shredded cabbage); 4 ripe tomatoes, diced; 2 jalapeno peppers, seeded and finely minced; 1 serrano pepper, seeded and finely minced; 5 green onions, minced; 1 bunch cilantro, leaves minced; 1/2 red onion, minced; 3 cloves of garlic minced; 3 limes, juiced shopping list; 1 teaspoon black pepper; salt to taste

1 step

Prep:30min

This is the Mexican cabbage salad that is often served with a side of Salsa with chips and is VERY addictive :) This seems to come from the central Mexican regions as I've only experienced this in restaurants where the owners and patrons are from more the Central Mexico regions, rather than from the Baja or western regions.

Updated at: Thu, 17 Aug 2023 13:21:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories48.3 kcal (2%)

Total Fat0.3 g (0%)

Carbs11.8 g (5%)

Sugars5.4 g (6%)

Protein2.2 g (4%)

Sodium120.1 mg (6%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 headcabbage

finely shredded, or three bags of angel hair shredded cabbage

4tomatoes

ripe, diced

2jalapeno peppers

seeded and finely minced

1serrano pepper

seeded and finely minced

1 bunchcilantro

0.5red onion

1 teaspoonblack pepper

salt

to taste

Instructions

Step 1

Combine all ingredients and refrigerate for 30 minutes to two hours. Adjust seasonings (salt and pepper) to taste. This will keep in the refrigerator for up to two days, but in my house, it never makes it that long. Eat with chips. Enjoy!