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.
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
- In a large bowl, combine the sliced cabbage and grated carrots.
- In a small saucepan, heat the white vinegar, sugar, salt, and black pepper over medium heat until the sugar is dissolved, stirring occasionally.
- 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.
- 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