Colombian Coleslaw (Ensalada de Repollo y Zanahoria)

Colombian Coleslaw (Ensalada de Repollo y Zanahoria) is a side dish that serves 3. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 241 calories, 3g of protein, and 16g of fat per serving. For 59 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. 38 people have made this recipe and would make it again. It is brought to you by My Colombian Recipes. If you have juice of lime, sour cream, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 67%, this dish is good. If you like this recipe, take a look at these similar recipes: Pineapple Coleslaw (Ensalada de Repollo con Piña), Ensalada de Repollo (Cabbage Salad), and Ensalada De Repollo (Cabbage Salad).

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the cabbage, carrots and onions in a food processor and process for about 1 minute or until the vegetables are finely chopped.In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar, salt, pepper, cumin powder, lime juice and rind.Add the cabbage mixture to the mayonnaise mixture. Mix well to combine all the ingredients. Taste and add more sugar if desired.

 

Step by step:

1. Place the cabbage, carrots and onions in a food processor and process for about 1 minute or until the vegetables are finely chopped.In a small bowl whisk together the mayonnaise, sour cream, vinegar, sugar, salt, pepper, cumin powder, lime juice and rind.

2. Add the cabbage mixture to the mayonnaise mixture.

3. Mix well to combine all the ingredients. Taste and add more sugar if desired.

Nutrition Information:

covered percent of daily need