Ensalada De Repollo

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“Spicy,salty cabbage salad.Comparable to a fresh unfermented encurtido.Made to top empanadas,gorditas,or anything else that needs some crunch. Adjust salt to taste:more salt and lime juice and it can be used in smaller amounts as a relish,less and its more of a refreshing salad.Use green or red cabbage according to taste.I prefer red cabbage because it looks so pretty.Cilantro is optional.”
5 cups

Ingredients Nutrition

  • 4 cups packed shredded red cabbage (this is about 2/3 a an average head of cabbage) or 4 cups green cabbage (this is about 2/3 a an average head of cabbage)
  • 12 cup red onion, thinly sliced
  • 1 green jalapeno, thinly sliced
  • 1 red jalapeno chile, thinly sliced
  • 1 teaspoon sea salt (or to taste)
  • 2 large limes, juice only
  • 12 cup fresh cilantro, minced (optional)


  1. Wash,drain and core the cabbage,shred the cabbage as finely as possible using a very sharp knife.A hand grater or food processor could be used if you prefer.
  2. Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using.
  3. Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste.

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