Tangy Salvadoran Cabbage and Carrot Salad (Ensalada de Repollo y Zanahoria Agridulce Salvadoreña)

Ensalada de Repollo y Zanahoria Agridulce Salvadoreña, or Tangy Salvadoran Cabbage and Carrot Salad, is a refreshing and vibrant dish that is a staple in Salvadoran cuisine. This simple yet flavorful salad is a perfect side dish for any meal, adding a burst of tangy and sweet flavors to your plate.

Tangy Salvadoran Cabbage and Carrot Salad (Ensalada de Repollo y Zanahoria Agridulce Salvadoreña)

Ingredients

  • 1/2 head of green cabbage, thinly sliced
  • 2 carrots, grated
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped cilantro

Instructions

  1. In a large bowl, combine the sliced cabbage and grated carrots.
  2. In a small saucepan, heat the white vinegar, sugar, salt, and black pepper over medium heat until the sugar is dissolved, stirring occasionally.
  3. Pour the vinegar mixture over the cabbage and carrots, and toss to combine. Let it sit for at least 10 minutes to allow the flavors to meld.
  4. Sprinkle the chopped cilantro over the salad before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Fiber
5g
Protein
2g
Fat
7g

Supplies

Large bowl Grater Small saucepan Serving bowl

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Ensalada de Repollo y Zanahoria Agridulce as a side dish with traditional Salvadoran pupusas or grilled meats. It also makes a great topping for tacos or sandwiches.

Tips & tricks

For best results, allow the salad to marinate in the refrigerator for a few hours before serving to enhance the flavors.

Cost

$5