| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 107 | 7g | 1g | 12g |
| sugars | fibre | protein | salt |
| 7g | 4g | 3g | 0.3g |
Why I Love Chilean Cabbage Salad
Among all the recipes I have come across and experimented with, a certain Chilean dish has won my heart over: Cabbage Salad. This vibrant and refreshing salad with its delightful crunch has been a consistent favorite on my dining table, and here’s why.
The Magic of Combining Colors and Flavors
The beauty of this Cabbage Salad recipe lies in its simplicity and the stunning medley of colors and flavors it presents. The bright green of the cabbage, the fierce red of the bell pepper, the warm orange hue of the carrot, and the crimson surprise of onion – all tossed together create an enticing carnival of colors one simply cannot resist. When combined with the tang of apple cider vinegar and the warming embrace of extra virgin olive oil, the result is a salad that refreshes the senses like a cool sea breeze on a hot Miami day.
Inspired by a noted chef of Chilean cuisine, Chef Rodolfo Guzmán, I find this Cabbage Salad to always hit the right balance of fresh and feisty, smooth yet surprising, transporting you straight to the heart of Chile with every bite.
Perfect Pairing with a Variety of Dishes
The adaptability of this salad makes it a charmer. It pairs exceptionally well with grilled meats, southern style BBQ, and even my beloved tapas. From Shrimp and Chorizo Skewers to Spanish-Style Chicken Wings, this Cabbage Salad is the ideal companion, cutting through the richness and adding a bright, crunchy counterpart that cooks and diners alike will appreciate.
If you have never tried a Chilean Cabbage Salad, or if you’re a fan of fresh, crisp salads like I am, I urge you to try this recipe. I guarantee it will bring a delightful twist to your regular salad routine, and may well transport you to the sun-drenched beaches of Chile without leaving your kitchen.
What You’ll Need
- 1 large head of green cabbage, thinly sliced
- 1 carrot, grated
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup of apple cider vinegar
- 3 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon of granulated sugar (optional)
- 1 bunch of fresh cilantro, finely chopped
Method
Step One
Start by preparing all your vegetables. Thinly slice your green cabbage, red onion, and red bell pepper. Grate your carrot, and finely chop your fresh cilantro. Set aside.
Step Two
In a large mixing bowl, add your thinly sliced cabbage, grated carrot, thinly sliced red onion, and thinly sliced red bell pepper. Toss all of these ingredients together until they are well mixed.
Step Three
In a separate, smaller bowl, mix together your apple cider vinegar, extra virgin olive oil, salt, pepper, and granulated sugar (if you decide to use it). Whisk these ingredients together until they are fully combined to create your dressing.
Step Four
Pour your dressing over your mixed vegetables in the large bowl. Toss everything together again, making sure all of the vegetables are coated in the dressing.
Step Five
Once your salad is dressed, fold in your finely chopped fresh cilantro. Toss this through to ensure it’s evenly distributed throughout your salad.
Step Six
Refrigerate your cabbage salad for at least half an hour before serving. This allows the flavors to meld together and helps the salad to become more tender and flavorful. Enjoy!
