Best Ensalada de Repollo Recipe [Spanish Cabbage Salad]

Do you want to enjoy an explosion of Mediterranean flavors? Discover one of the best Spanish salad recipes that will transport you to the sunny lands of Andalusia.

From the first bites, this ensalada de repollo española will become your new favorite, so don’t waste more time and get to work.

In this article, we will tell you how to prepare the Spanish salad recipe, giving you some tips to serve and store this dish.

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Background of the Dish

The Arab influence on the Iberian Peninsula left a deep mark on Andalusian gastronomy, and ensalada de repollo is one of the best examples.

The paprika and the Spanish dressing make it different from the regular coleslaw that you may be used to eating, but without a doubt, it is a combination that doesn’t fail.

This salad has existed for hundreds of years, and today it is still enjoyed by families in Andalusia and from all over Spain.

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Things You’ll Need for Ensalada de Repollo

To make the ensalada de repollo you need cabbage, olive oil, garlic cloves, paprika, and vinegar.

Ingredients

• 1 cabbage
• 1 tablespoon sweet paprika
• 6 tablespoons olive oil
• 1 tablespoon vinegar
• 2 garlic cloves
• 1 pinch of salt

How to Make Ensalada de Repollo – Step by Step Guide

1. To start making the ensalada de repollo recipe you have to remove the greener outer leaves from the cabbage and discard them or use them for another recipe. Then cut the cabbage in half and remove the central stem.

2. Now cut the cabbage in julienne style, put it in a large bowl or colander, and wash it with lots of cold water. When the water starts to run clear, and there is no dirt left, drain it and dry it well.

3. After that, take the vegetable to the bowl or fountain where you are going to serve the simple cabbage salad and leave it in the fridge for a couple of minutes.

4. In the meantime, put a saucepan with the olive oil to heat. Mince the garlic and put it in the pan with oil over medium heat.

5. Then, cook for 5 minutes until they take on a little color, and add the paprika. Stir to fully incorporate.

6. Now once the paprika is dissolved, remove the pan from the heat, add the vinegar, and mix.

7. For the final step, take the bowl with the cabbage, put the dressing on top, and mix everything well. Leave the salad in the fridge for 15 to 30 minutes and then you can serve the summer cabbage salad.

Substitution of Ingredients

The ensalada de repollo doesn’t call for too many ingredients, still, there are some changes that you can make.

If you want the ensalada de repollo to be creamier you can add mayonnaise to the dressing, though in that case, it wouldn’t be a keto cabbage salad.

If you don’t have time to prepare the vegetable, you can buy chopped coleslaw at the store and then just prepare the Spanish-style dressing.

You can also turn it into a healthy red cabbage slaw, or one of those famous purple cabbage salad recipes, just use your favorite type of cabbage.

Other easy salad recipes that you must try are the Spanish green salad recipe, with lettuce and onion, and the ensalada de remolacha, Spanish beet salad with feta and walnuts.

Tips on Serving Ensalada de Repollo

The ensalada de repollo is super easy to serve, and you can enjoy it at any time of the day.

This Spanish-style salad is the perfect side dish for any type of protein, like grilled cod, Spanish chicken skewers, or roasted suckling pig.

The ensalada repollo is known as the Spanish coleslaw, but if you want it to taste like regular coleslaw, just replace the Spanish dressing with mayonnaise and vinegar.

It is important to keep it in the fridge for a bit before serving, so the Spanish summer salad cools down, but if it is winter you can serve it right away.

If you have guests over, you can make a salad bar with other Spanish salad tapas, like the ensalada de espinacas, the Spanish potato salad with beets, and the Spanish potato salad with tuna.

Try the ensalada de aguacate, a simple Spanish avocado salad with tomatoes and onion.

How to Store Ensalada de Repollo

Once you finish making the Spanish coleslaw recipe, you can store it in the fridge for up to 24 hours, but you have to add the dressing after.

The traditional Spanish salad dressing is always added a few minutes before serving because otherwise, the vegetables get a soggy texture and a bitter taste.

Unfortunately, you can’t freeze the Spanish cabbage salad, but some Spanish salad recipes that can be frozen are the Spanish lentil salad, the Spanish chickpea salad, and the Spanish macaroni salad.

Recipe Card: Ensalada de Repollo

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