Ensalada Repollo - Nicaraguan Cabbage Salad Recipe

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Ensalada Repollo - Nicaraguan Cabbage Salad
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  1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
  2. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 33.45 Kcal (140 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 50.14mg 2%
Potassium 237.03mg 5%
Total Carbs 7.07g 2%
Sugars 3.64g 15%
Dietary Fiber 3.08g 12%
Protein 1.24g 2%
Vitamin C 35.7mg 60%
Vitamin A 0.1mg 3%
Iron 0.1mg 0%
Calcium 60.3mg 6%
Amount Per 100 g
Calories 10.65 Kcal (45 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 15.97mg 2%
Potassium 75.49mg 5%
Total Carbs 2.25g 2%
Sugars 1.16g 15%
Dietary Fiber 0.98g 12%
Protein 0.39g 2%
Vitamin C 11.4mg 60%
Calcium 19.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
  • 1

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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