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Ensalada de repollo (salade de chou): recipe illustration
Salads & starters

Ensalada de repollo (salade de chou)

Salade croquante de chou émincé, carotte et vinaigre, liée à la mayonnaise. Présente sur presque toutes les tables panaméennes, elle accompagne le poisson frit, le riz et les grillades.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

137 kcal per serving

Protein
3.5 g
Carbohydrates
7.7 g
of which sugars
6.4 g
Fat
9.1 g
Fiber
4.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove any damaged outer leaves from the cabbage, cut it into quarters, remove the core and slice it very finely.
  2. Grate the carrots using the large holes of a grater.
  3. Place the cabbage and carrots in a bowl and season lightly with salt.
  4. Let it rest for 10 minutes, then gently squeeze the vegetables to release a little water.
  5. Add the vinegar, a pinch of sugar, the mayonnaise and the sliced red onion if using.
  6. Mix well, add pepper, adjust the seasoning and refrigerate for at least 20 minutes before serving.

Variations and tips

Light version. Replace the mayonnaise with plain Greek yogurt and add a drizzle of olive oil for a fresher salad.

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Original Ecomely recipe.