Ensalada De Repollo Pequena Recipe
Make Ensalada De Repollo Pequena Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Garnish
Method
Preparation of Salad
- 1
Chop the Cabbage
Remove the outer leaves from the green cabbage and cut it into quarters. Shred the quarters finely using a sharp knife or a mandoline slicer. Measure out 2 cups of shredded cabbage and place it in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and use a box grater or food processor to grate them. Measure out 1 cup of grated carrots and add it to the bowl with the cabbage.
- 3
Dice the Bell Pepper
Remove the stem and seeds from the red bell pepper. Dice it into small pieces and add 0.5 cup of diced bell pepper to the mixing bowl.
Preparation of Dressing
- 4
Mix the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of honey until well combined. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Assembly
- 5
Combine Ingredients
Pour the dressing over the shredded cabbage, grated carrots, and diced bell pepper in the large mixing bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- 6
Garnish and Serve
Finely chop the fresh cilantro and sprinkle it over the salad. Serve with lime wedges on the side for an added burst of flavor.
