Nicaraguan Ensalada de Repollo
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 1/2
- Carrot, grated — 1
- Onion, thinly sliced — 1/2
- Vinegar — 60 ml (2 fl oz)
- Oregano — 1 tsp
- Salt — to taste
Method
- Combine the shredded cabbage, grated carrot and sliced onion in a bowl.
- Add the vinegar, oregano and salt.
- Toss well and let sit for at least 15 minutes before serving to allow the cabbage to soften slightly and absorb the tangy dressing.
Introduction: A tangy, vinegar-dressed cabbage salad, a common, refreshing accompaniment to grilled meats and rice dishes across Nicaragua.
Cultural Background: This simple cabbage salad, similar to the curtido found across Central America, offers a bright, acidic contrast to richer main dishes and appears alongside many everyday Nicaraguan meals.
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: Is this the same as Salvadoran curtido?
A: They are closely related, both being vinegar-based cabbage salads common across Central America.
Q: What is this salad typically served with?
A: Grilled meats, rice dishes and other Nicaraguan mains as a bright, acidic side.
- Cabbage, finely shredded — 1/2
- Carrot, grated — 1
- Onion, thinly sliced — 1/2
- Vinegar — 60 ml (2 fl oz)
- Oregano — 1 tsp
- Salt — to taste
Please log in to leave a comment.