Salads
Ensalada de Repollo Hondureña
The Quirky Foodster Team
Ingredients
- 1/2 head green cabbage, finely shredded
- 1 carrot, grated
- 1 tomato, diced
- 60 ml (1/4 cup) lime juice
- 30 ml (2 tbsp) olive oil
- 1/4 tsp salt
- 1 tbsp chopped cilantro
Method
- Combine the shredded cabbage, grated carrot and diced tomato in a large bowl.
- Whisk together lime juice, olive oil and salt.
- Pour the dressing over the vegetables and toss well to combine.
- Sprinkle over the chopped cilantro just before serving.
Introduction: A fresh, simply dressed cabbage slaw that appears alongside grilled meats and baleadas throughout Honduras.
Cultural Background: A fresh, simply dressed cabbage slaw that appears alongside grilled meats and baleadas throughout Honduras. Unlike the pickled slaws of neighboring countries, this version stays crisp and light, dressed just before serving so it never loses its crunch.
Tips: Salt the cabbage lightly and let it sit 5 minutes before dressing to soften it slightly without going limp.
Variations: Add thin radish slices or a pinch of dried oregano for extra flavor.
Storage: Best eaten fresh; keeps 1 day refrigerated though it will soften.
Reheating: Not applicable — served cold.
Nutrition: Approx. 70 kcal, 1 g protein, 4 g fat, 8 g carbohydrate per serving.
FAQs:
Q: Can this be made ahead for a party?
A: Shred the vegetables ahead and refrigerate separately, but dress only just before serving.
Q: Is this the same as curtido?
A: No, curtido is typically pickled and fermented briefly; this Honduran slaw is fresh and undressed until serving.
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