Colombian Coleslaw (Ensalada de Repollo y Zanahoria)
Ingredients
- 2 cup carrots peeled and cut into chunks
- 3 1/1 cups green cabbage cut into chunks
- 2 tablespoon sour cream
- 1 tablespoon white vinegar
- ¼ cup white onion chopped
- ¼ cup mayonnaise
- 2 tablespoons sugar
- Juice and rind of 1 lime
- Salt and black pepper
- Pinch of ground cumin
Instructions
- 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.
Nutrition
Calories: 178kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 151mgPotassium: 350mgFiber: 4gSugar: 12gVitamin A: 10807IUVitamin C: 30mgCalcium: 59mgIron: 1mg
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