Ensalada de Repollo Paraguaya
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 1/2
- Carrot, grated — 1
- Onion, thinly sliced — 1/2
- Vinegar — 60 ml (2 fl oz)
- Oil — 2 tbsp
- Salt — to taste
Method
- Combine the shredded cabbage, grated carrot and sliced onion in a bowl.
- Add the vinegar, oil and salt.
- Toss well and let sit for at least 15 minutes before serving to allow the cabbage to soften slightly.
Introduction: A tangy, vinegar-dressed cabbage salad, a common, refreshing accompaniment to grilled meats and rich mains across Paraguay.
Cultural Background: This simple cabbage salad offers a bright, acidic contrast to richer main dishes, and appears alongside many everyday Paraguayan meals, especially the country's beloved asado.
Tips: Let the salad marinate a little longer for the best flavour, even up to a few hours. Shred the cabbage finely for the best texture.
Variations: Add a chopped chilli for heat. Include a squeeze of lime juice for extra brightness.
Storage: Store covered in the refrigerator for up to 4 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is this salad typically served with?
A: Asado (grilled meats) and other rich Paraguayan mains as a bright, acidic side.
Q: Can this be made ahead?
A: Yes, it keeps well and the flavour develops further as it sits.
- Cabbage, finely shredded — 1/2
- Carrot, grated — 1
- Onion, thinly sliced — 1/2
- Vinegar — 60 ml (2 fl oz)
- Oil — 2 tbsp
- Salt — to taste
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