Colombian Cabbage Salad
Cabbage blanched for three minutes, then mixed with tomato, onion, carrot and lime. The brief boil softens it just enough without losing the crunch. Serves two.
Servings: 2
Calories: 93kcal
Ingredients
- ½ small cabbage, shredded
- 1 medium tomato, diced
- ½ small onion, finely chopped
- 1 small carrot, grated
- Lime juice, to taste this is the dressing: there is no oil in it
- Cilantro, chopped, to taste
- Cheese, optional fresh cheese, crumbled
- Salt, to taste
Instructions
- Bring a little water to the boil and cook the shredded cabbage for about 3 minutes over medium-high heat. This softens it just enough to be pleasant to eat while keeping its crunch, and takes the raw edge off the flavour. Drain it well and let it cool.
- Mix the cabbage with the tomato, the onion, the carrot, the cheese if you are using it, and the cilantro. Add lime juice and salt to taste and turn everything over.
Notes
Three minutes is deliberate and short. It takes the raw sulphurous edge off the cabbage without cooking it, so the salad keeps its crunch; five minutes and it starts to go limp. Drain it properly and let it cool before mixing, or the residual water dilutes the lime and the tomato goes soft. There is no oil in this dressing, only lime and salt, which is common in Colombian salads and makes it lighter than a coleslaw. It is best eaten within a couple of hours, since cabbage and tomato both release water as they sit.
Nutrition
Calories: 93kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1229mg | Potassium: 679mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5838IU | Vitamin C: 98mg | Calcium: 115mg | Iron: 1mg