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Salada de repolho is the crisp, tangy cabbage salad that sits next to rice, beans and grilled meat on countless Brazilian plates. Unlike creamy American coleslaw, it is usually dressed with lime or vinegar and olive oil, so it stays light and bright. It is cheap, fast and naturally keto.
Per serving: 87 calories · 4.1 g net carbs · 1 g protein · 7 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1/2 medium head green cabbage very thinly sliced
- 1 small carrot finely grated
- 1/4 small red onion very thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 3 tablespoons chopped fresh cilantro or parsley
Instructions
- Slice the cabbage as thinly as possible with a sharp knife or mandoline. Put it in a large bowl with the salt and toss well.
- Let the cabbage stand for 10 minutes, then squeeze it gently with your hands to soften it slightly and pour off any liquid.
- Add the carrot and onion.
- Whisk together the olive oil, lime juice and vinegar, pour over the salad and toss. Sprinkle with cilantro and serve.
Notes
Nutrition
About This Dish
Cabbage salad is one of the most common sides at Brazilian churrascos and in the prato feito, the everyday set lunch of rice, beans, meat and salad. Cabbage grows well across much of Brazil, so it is inexpensive all year round. Brazilian cooks typically slice it very finely by hand, the same way they cut couve. Lime is a natural choice for the dressing in a country where limes are cheap and abundant. It is also a classic partner for fried fish on the coast.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 9: Salads (Lençóis Maranhenses National Park). See all Brazilian recipes