Salada de Repolho, Brazilian Cabbage Slaw
Every Brazilian churrascaria has a bowl of salada de repolho on the cold table, a plain, crunchy cabbage slaw that cuts through the heavier plates around it. This one skips the mayonnaise some versions use and dresses itself on lime alone, with grated carrot for color, julienned apple and plumped raisins for sweetness, and a double handful of parsley and cilantro. Slicing the cabbage thin and letting the salad rest are what turn it from raw and stiff into something that eats tender and bright. It costs almost nothing, holds up for a day in the fridge, and travels well, which is exactly why it lands on so many tables. Serve it cold alongside beans, grilled vegetables, or rice.
Ingredients
- 6 cups green cabbage, shredded very thin
- 2 wholes Carrots, grated
- 1 whole Apples, julienned
- 1/2 whole Red onions, slivered thin
- 3 tbsp Raisins
- 3 tbsp Lime juice
- 1/2 cup Flat-leaf parsley, chopped
- 1/4 cup Cilantro, chopped
- 1/2 tsp Black peppercorns, freshly ground
Method
- Plump the raisins in a splash of hot water while you prep everything else, then drain. A few minutes in hot water swells them soft and sweet, so they read as bursts of natural sweetness rather than hard little chews.
- Soak the slivered red onion in cold water for 10 minutes and drain. This pulls the harsh raw bite out of the onion so it stays crisp and mild against the sweet cabbage and apple.
- Shred the cabbage as thin as you can and grate the carrot. The thinner the cabbage, the more surface the lime can season and the more tender the slaw eats, so take your time with the knife or use the slicing side of a box grater.
- Toss the apple with the lime juice first, then add it to the cabbage, carrot, onion, raisins, and herbs. Coating the apple in acid right away keeps it from browning and, at the same time, that same lime is the dressing, doing the work salt and oil would in another slaw.
- Grind in the black pepper and toss well. Let the slaw sit 15 minutes so the cabbage softens slightly and takes on the lime, then toss again and serve cool.
Nutrition
Estimated per serving: 80 calories, 2 g protein, 4 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
