Ensalada de Repollo y Zanahoria (citrus coleslaw) is a crisp cabbage and carrot salad tossed with a fresh orange-lime vinaigrette. It has a bright citrus flavor, a light crunch, and no heavy mayonnaise dressing.
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This citrus coleslaw recipe combines shredded cabbage, carrots, and thinly sliced onion with orange juice, orange zest, lime juice, and oil. I chill it for one hour so the vegetables soften slightly while remaining crisp and the citrus flavors have time to blend.
Unlike traditional creamy coleslaw, this citrus-based variation uses a light vinaigrette instead of mayonnaise, giving the shredded vegetables a fresh, tangy flavor and crisp texture.
Ingredients You'll Need
- Cabbage and carrots: These form the crisp base of the salad.
- Onion: Thinly sliced onion adds a mild sharpness that balances the sweet carrots and orange juice.
- Orange juice and zest: Fresh orange provides sweetness, acidity, and a stronger citrus aroma than juice alone.
- Lime juice: Adds tartness and keeps the dressing bright and balanced.
- Avocado or olive oil: Either oil works as the base of the vinaigrette. Avocado oil has a milder flavor, while olive oil adds a more noticeable richness.
- Sugar, salt, and pepper: These season the dressing and help balance the citrus flavors.
How to Make Ensalada de Repollo y Zanahoria
- Shred the Vegetables: Use the shredding disc of a food processor to finely shred the cabbage and carrots. Thin, evenly sized pieces absorb the dressing more evenly and are easier to serve.
- Combine the Salad: Add the shredded cabbage and carrots to a large bowl with the thinly sliced onion. Toss gently to distribute the vegetables evenly.
- Prepare the Citrus Dressing: Whisk the sugar, salt, black pepper, oil, lime juice, orange zest, and orange juice in a small bowl until fully combined. The sugar and salt should be mostly dissolved.
- Dress the Salad: Pour the citrus dressing over the vegetables and toss thoroughly until the cabbage and carrots are evenly coated.
- Chill Before Serving: Cover and refrigerate the salad for 1 hour. This allows the citrus flavors to blend and slightly softens the cabbage while preserving its crisp texture.
- Taste and Serve: Toss the salad again before serving to redistribute the dressing. Taste and adjust the salt or lime juice if needed.
Hint: Taste the salad again after chilling. The cabbage absorbs some of the dressing as it rests, so you may need a small pinch of salt or an extra squeeze of lime before serving.
Storage, Make Ahead, and Freezing
Storage: Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Toss before serving to redistribute the dressing.
Make Ahead: Prepare the salad up to 24 hours in advance and keep it refrigerated. The cabbage will soften slightly as the citrus flavors blend.
Freezing: Freezing is not recommended because the cabbage and carrots lose their crisp texture and become watery after thawing.
Tips and Variations
- Coleslaw becomes watery: Drain any excess liquid before serving and toss again. Using freshly shredded cabbage also helps the coleslaw stay crisp longer.
- Onion tastes too strong: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry before adding it to the Ensalada de Repollo y Zanahoria.
- Dressing tastes too sharp: Add a little more orange juice or a small pinch of sugar to balance the lime juice in the coleslaw.
- Make it more colorful: Use a combination of green and red cabbage in the citrus coleslaw.
- Add fresh herbs: Stir in chopped cilantro or parsley before serving in the coleslaw.
- Add mild heat: Mix in a small amount of finely chopped jalapeño or crushed red pepper.
Frequently Asked Questions
Can I make Ensalada de Repollo y Zanahoria without a food processor?
Yes. Thinly slice the cabbage with a sharp knife or mandoline and grate the carrots by hand. Keep the pieces as even as possible so they soften and absorb the dressing at the same rate.
Can I use bottled orange and lime juice?
Fresh juice is best because it gives the dressing a brighter flavor, and the recipe also uses orange zest. Bottled juice can work in a pinch, but the flavor may be less fresh.
How long should the salad rest before serving?
Let it rest in the refrigerator for about 1 hour. This gives the dressing time to season the vegetables while keeping the cabbage pleasantly crisp.
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Recipe
Ensalada de Repollo y Zanahoria
Ingredients
- 6 cups shredded cabbage
- 2 cups shredded carrot
- 1 medium onion , thinly sliced
- 1 tablespoon sugar
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon ground black pepper (to taste)
- ⅓ cup avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice
- zest from 1 orange
- ¼ cup orange juice
Instructions
- Shred the Vegetables: Use the shredding disc of a food processor to finely shred the cabbage and carrots. Thin, evenly sized pieces absorb the dressing more evenly and are easier to serve.
- Combine the Salad: Add the shredded cabbage and carrots to a large bowl with the thinly sliced onion. Toss gently to distribute the vegetables evenly.
- Prepare the Citrus Dressing: Whisk the sugar, salt, black pepper, oil, lime juice, orange zest, and orange juice in a small bowl until fully combined. The sugar and salt should be mostly dissolved.
- Dress the Salad: Pour the citrus dressing over the vegetables and toss thoroughly until the cabbage and carrots are evenly coated.
- Chill Before Serving: Cover and refrigerate the salad for 1 hour. This allows the citrus flavors to blend and slightly softens the cabbage while preserving its crisp texture.
- Taste and Serve: Toss the salad again before serving to redistribute the dressing. Taste and adjust the salt or lime juice if needed.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
