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Ensalada de Repollo (Costa Rican Cole Slaw) Recipe

4.8 stars - based on 2 votes
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This recipe for Ensalada de Repollo (Costa Rican Cole Slaw) is from Recipes of Costa Rica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VERSION 1:
half a head of shredded cabbage
2 shredded carrots
1 tablespoon of olive oil
1 lemon
salt to taste
black pepper to taste

VERSION 2:
1 C. finely chopped green cabbage
1 C. finely chopped red cabbage
1 large ripe tomato, chopped
3 T. cilantro, chopped
1/2 C. red bell pepper, chopped
2. T. rice wine vinegar
juice of 1/2 large lime
1 T. extra virgin olive oil
pinch of sugar
1/2 tsp. salt
1/4 tsp. freshily ground pepper
Directions:
Directions:
VERSION 1:
Place the shredded cabbage and carrots in the bowl, add the salt, pepper and olive oil. Before mixing it all together, squeeze all the juice out of the lemon.

VERSION 2:
Whisk together vinegar, lime juice, olive oil, sugar and salt. Put all chopped ingredients into large bowl and pour on the dressing. Top with several grinds of fresh pepper. Toss well and enjoy.This will keep for several days refrigerated, but it never lasts that long!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 MINUTES
Personal Notes:
Personal Notes:
Costa Ricans love this salad. They use it as a side dish to almost everything. And, instead of putting good ole fashion sour kraut on their hot dogs, they put this salad with ketchup and mayo. Ticos serve this with almost everything. Breakfast, lunch and dinner.

 

 

 

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