Ensalada de Repollo (Cabbage Salad)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
33%
Ensalada de Repollo (Cabbage Salad)
45 min.
8
41kcal

Suggestions


Looking for a vibrant and refreshing dish that complements any meal? Look no further than our Ensalada de Repollo, or Cabbage Salad! This delightful salad is not only packed with flavor but also boasts an impressive array of health benefits. With its crunchy texture and zesty dressing, it’s the perfect side dish for summer barbecues, picnics, or any gathering where fresh, wholesome food is appreciated.

This salad is a colorful medley of shredded cabbage, crisp celery, juicy tomatoes, and bell peppers, all enhanced by the bright notes of fresh lime juice and cilantro. As a vegetarian, vegan, gluten-free, and dairy-free option, it caters to various dietary preferences while still delivering a satisfying crunch and delicious taste. Each serving is low in calories, making it a guilt-free addition to your table.

What’s more, the preparation is incredibly simple! In just 45 minutes, you can whip up this enticing dish that will impress both family and friends. Letting the salad sit for a while allows the flavors to meld beautifully, ensuring every bite is bursting with freshness. Whether served as a starter, side dish, or a healthy snack, this Ensalada de Repollo is sure to become a favorite in your culinary repertoire. Dive into the perfect blend of taste and nutrition — your taste buds will thank you!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • cups cabbage shredded
  •  celery stalks chopped
  • medium cucumber chopped
  • 0.3 cup cilantro leaves fresh chopped
  • 0.3 cup juice of lime fresh
  • teaspoons olive oil 
  • 0.3 cup onion chopped
  •  plum tomatoes chopped
  • cup bell pepper red chopped
  • 0.8 teaspoon salt 

Equipment

  • bowl
  • whisk

Directions

  1. Combine first 7 ingredients in a large bowl.
  2. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk.
  3. Drizzle lime mixture over cabbage mixture; toss gently to coat.
  4. Let salad stand 30 minutes before serving.

Nutrition Facts

Calories41kcal
Protein12.47%
Fat23.87%
Carbs63.66%

Properties

Glycemic Index
31.5
Glycemic Load
1.54
Inflammation Score
-7
Nutrition Score
9.4278260054796%

Flavonoids

Eriodictyol
0.17mg
Hesperetin
0.68mg
Naringenin
0.19mg
Apigenin
0.09mg
Luteolin
0.19mg
Isorhamnetin
0.25mg
Kaempferol
0.17mg
Myricetin
0.03mg
Quercetin
1.67mg

Nutrients percent of daily need

Calories:40.57kcal
2.03%
Fat:1.22g
1.88%
Saturated Fat:0.18g
1.15%
Carbohydrates:7.33g
2.44%
Net Carbohydrates:4.78g
1.74%
Sugar:4.07g
4.52%
Cholesterol:0mg
0%
Sodium:233.26mg
10.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.44g
2.87%
Vitamin C:53.07mg
64.32%
Vitamin K:53.87µg
51.3%
Vitamin A:899.63IU
17.99%
Folate:44.48µg
11.12%
Fiber:2.55g
10.19%
Manganese:0.18mg
9.19%
Vitamin B6:0.17mg
8.62%
Potassium:256.23mg
7.32%
Vitamin E:0.7mg
4.65%
Vitamin B1:0.07mg
4.58%
Magnesium:16.67mg
4.17%
Calcium:35.21mg
3.52%
Phosphorus:34.83mg
3.48%
Vitamin B2:0.06mg
3.25%
Iron:0.53mg
2.94%
Vitamin B5:0.29mg
2.93%
Copper:0.05mg
2.65%
Vitamin B3:0.5mg
2.5%
Zinc:0.26mg
1.73%
Source:My Recipes