Ensalada de Repollo Morado y Manzana (Purple Cabbage and Apple Salad)
Erica Dinho
5 from 8 votes
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Course Salad, Side Dish
Cuisine Colombian
Servings 4 servings
Ingredients
- 1 small purple cabbage shredded
- 1 cup hot water
- 3 red apples peeled and diced
- 2 tablespoons butter
- ½ cup white onion finely chopped
- ⅓ cup white vinegar
- Salt and pepper to taste
- ¼ cup sugar
Instructions
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Place the shredded cabbage in a pot and pour in the hot water. Cover and let it sit for 15 minutes to soften. Drain thoroughly and set aside.
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In a saucepan, melt the butter over medium heat. Add the chopped onion and cook about 7 minutes, until the onion is soft and translucent. Add the diced apples and cook for 2–3 minutes, stirring frequently so they soften but keep some texture.
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Stir in the drained cabbage, vinegar, sugar, and salt and pepper to taste. Mix well, cover the pan, and cook for about 5 more minutes so the flavors meld. Adjust seasoning if needed, then remove from heat and let cool slightly before serving.
Keyword cabbage salad, Colombian Food, Colombian recipes, Colombian Salad
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I’m back after a week at the beach and excited to share new recipes. This Purple Cabbage and Apple Salad is a simple, flavorful side dish I enjoyed at family gatherings growing up. It’s vegetarian, bright, and slightly sweet-tart — perfect alongside grilled foods or as a crunchy burger topping.
The salad keeps well, so it’s great for preparing ahead of time for picnics or potlucks. The dressing is straightforward and balances the cabbage’s crispness with tender apples and a touch of sweetness. My thanks to my aunt in Florida for the inspiration behind the dressing.
Buen provecho!
