Colombian Ensalada de Repollo (Cabbage Salad) is a simple yet flavorful dish that is a beloved part of Colombian cuisine. This crisp and refreshing salad is often served as a side dish alongside grilled meats, fried foods, or traditional Colombian plates, adding a fresh contrast to heavier fare.
The Role of Cabbage in Colombian Cuisine
Cabbage, or “repollo” in Spanish, is a widely used ingredient in Colombian cooking due to its affordability, availability, and ability to stay fresh for long periods. It is a key component in many Latin American salads and slaws, offering a satisfying crunch and a subtle sweetness that pairs well with citrus-based dressings. Cabbage is also highly nutritious, being rich in fiber, vitamins C and K, and antioxidants, making Ensalada de Repollo both a delicious and healthful addition to Colombian meals.
Origins and Variations
While Ensalada de Repollo is commonly found throughout Colombia, similar cabbage-based salads exist across Latin America, each with slight regional twists. In coastal regions, Colombians sometimes add a hint of spice with jalapeños or hot sauce, while in the Andean region, ingredients like grated carrots or radishes might be incorporated for a touch of sweetness and extra crunch.
Some Colombian households make their Ensalada de Repollo with a creamier dressing using mayonnaise or sour cream, giving it a texture similar to coleslaw. However, the version in this recipe embraces the fresh and tangy vinegar-based dressing, which makes it lighter and more refreshing—a perfect match for grilled meats and rich, fried foods like arepas or empanadas.
The Perfect Side Dish
This salad is particularly popular during barbecues (asados) and family gatherings, where it helps to balance out the richness of grilled meats such as churrasco (grilled steak) or pollo asado (grilled chicken). Its acidity from vinegar and lime juice enhances the flavors of these dishes, making the salad a staple on many Colombian tables.
Street food vendors also serve Ensalada de Repollo as a classic topping for perros calientes (Colombian hot dogs) and salchipapas (fried sausages and potatoes), giving these fast foods a fresh and crunchy complement.
Why You’ll Love This Recipe
One of the best things about Ensalada de Repollo is how quick and easy it is to prepare. In just 15 minutes, you can create a dish that’s loaded with texture and fresh flavors. The combination of shredded cabbage, bright carrots, juicy tomatoes, and sharp red onion makes every bite crisp and delicious, while the tangy dressing brings it all together.
This salad is also highly adaptable. If you’re looking for extra crunch, you can add sliced radishes or jicama. Want more heat? A dash of hot sauce or finely chopped jalapeños will do the trick. Regardless of how you customize it, Ensalada de Repollo stands out as a timeless, versatile, and vibrant dish that enhances any Colombian meal.
So, whether you’re preparing a full Colombian feast or just looking for a fresh and zesty salad to accompany your favorite dishes, Ensalada de Repollo is a must-try recipe that brings the traditional flavors of Colombia straight to your table.
Colombian Ensalada de Repollo (Cabbage Salad)
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small whisk or fork
- Measuring spoons
- Salad tongs
Ingredients
Salad
- 4 cups green cabbage Thinly shredded
- 1 cup carrots Julienned or grated
- 1 cup tomatoes Diced
- 0.5 cup red onion Thinly sliced
- 2 tablespoons fresh cilantro Chopped
Dressing
- 3 tablespoons white vinegar Or apple cider vinegar
- 2 tablespoons olive oil Extra virgin for best flavor
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar Adjust to taste
- 1 teaspoon salt To taste
- 0.5 teaspoon black pepper Freshly ground
Instructions
- Using a sharp knife, thinly shred the cabbage and place it into a large mixing bowl.
- Julienne or grate the carrots, dice the tomatoes, and thinly slice the red onion. Add them to the bowl.
- Chop the fresh cilantro finely and sprinkle it over the vegetables.
- In a small bowl, whisk together the white vinegar, olive oil, lime juice, sugar, salt, and freshly ground black pepper.
- Pour the dressing over the cabbage mixture and toss everything together using salad tongs until evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve fresh.
Notes
- For extra crunch, add thinly sliced radishes or jicama.
- If you prefer a bit of spice, mix in finely chopped jalapeño or a dash of hot sauce.