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Ensalada de Repollo con Tomate (Cabbage and Tomato Salad)

Ensalada de Repollo con Tomate (Cabbage and Tomato Salad)

It prevails practice in the United States to serve the salad prior to the main course, instead of as a part of the main meal, as we perform in Colombia. This Ensalada de Repollo con Tomate is my mom’s recipe and it was a staple in my home maturing. We consumed it every day for lunch as a part of our meal with dishes such as Sudados, Pollo Asado, Bistec Encebollado, Arroz con Pollo, and much more.

It is one of my preferred salads and it is basic and easy to make, while rejuvenating and complete of flavor.

Buen provecho!


( About 4-6 portions)

  • 1/2 head of green cabbage, finely shredded
  • 1 red onion, thinly sliced
  • 4 tomatoes, thinly sliced
  • 1/4 cup finely chopped fresh cilantro
  • Salt and pepper
  • Juice of 5 limes
  • 1/4 cup white vinegar
  • 1 teaspoon of sugar
  • 1/4 teaspoon ground cumin


  1. To make the dressing, in a small bowl, blend together the vinegar, lime juice, sugar, salt and pepper. Taste and change the spices.
  2. In a big bowl, integrate the cabbage, onion, cilantro and tomatoes. Toss thoroughly to distribute the components equally. Add the dressing and mix well.
  3. Cover and refrigerate for about 2 hours to let the flavors develop.

This was printed from MyColombianRecipes.com

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