Quirky Foodster

Salads

Ensalada de Col Cubana

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Ingredients

  • - 400 g (about 1/2 medium head) White cabbage, very finely shredded
  • - 1 medium Carrot, grated
  • - 45 ml (3 tbsp) Lime juice
  • - 45 ml (3 tbsp) Olive oil
  • - 0.75 tsp Fine sea salt
  • - 0.25 tsp Ground black pepper
  • - 0.5 tsp Sugar

Method

  1. Combine the shredded cabbage and grated carrot in a large mixing bowl.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, pepper and sugar.
  3. Pour the dressing over the cabbage and carrot, and toss thoroughly to coat.
  4. Let the salad sit for 10 minutes at room temperature before serving to allow the flavours to meld.

Introduction: This finely shredded cabbage slaw, dressed with a bright citrus vinaigrette, appears on nearly every Cuban lunch
and dinner plate as a fresh, crunchy counterpoint to rich stewed meats and fried foods.

Cultural Background: This finely shredded cabbage slaw, dressed with a bright citrus vinaigrette, appears on nearly every Cuban lunch
and dinner plate as a fresh, crunchy counterpoint to rich stewed meats and fried foods. It is unfussy and quick to
prepare, reflecting the practical, everyday nature of Cuban home-style side salads.

Tips: Shred the cabbage as finely as possible for the correct light, tender texture. Toss again just before serving, as the dressing settles at the bottom of the bowl.

Variations: A version with thin apple slices adds sweetness in some households. White vinegar can replace lime juice for a more tangy, less citrus-forward result. Already fully plant-based as written.

Storage: Refrigerate in an airtight container for up to 2 days; the cabbage will soften over time.

Reheating: Not applicable — served cold.

Nutrition: Per serving: 110 kcal, 2g protein, 9g carbohydrates, 8g fat, 3g fibre, 380mg sodium.

FAQs

Q: Can I make this ahead for a party?
A: Yes, prepare up to a day ahead, but add the dressing no more than a few hours before serving for the best crunch.

Q: Is this the same as American coleslaw?
A: It is lighter and uses no mayonnaise, relying instead on a citrus-oil vinaigrette.