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how to make ensalada verde (authentic dominican green salad)
Today I’m showing you how to make Ensalada Verde (authentic Dominican green salad ) a fresh, colorful, and super healthy salad with a vinegar dressing.
Every Dominican household has an Ensalada Verde recipe. This super healthy is essential to every Dominican big lunch. As the Dominican tend to eat a lot of rice, meat and fish they get their fresh greens from their salad.
This salad seems to be very basic, but it's definitely not. It has a lot of texture, colors, and tastes. It tastes sweet, sour, salty, and crunchy all at the same time.
This salad seems to be very basic, but it's definitely not. It has a lot of texture, colors, and tastes. It tastes sweet, sour, salty, and crunchy all at the same time.
Ingredients for the Ensalada Verde (authentic Dominican green salad)
white cabbage.
This is going to be the base of the salad. We will need to slice the cabbage very thin to make a good salad base out of it. White cabbage is packed with nutrients. The salad is rich in Vitamin K, Vitamin C, Folate, Manganese, Vitamin B6, Calcium, and Potassium.tomatoes.
We are using big colorful tomatoes. The different colors bring also different flavors, that’s very important, as we are keeping the salad very basic.cucumber.
The low-calorie healthy vegetable is going to add a lot of juiciness and freshness to the salad.beetroot.
The beautiful purple vegetable brings so much aroma to this delicious salad. We will need cooked beetroot. So you will need to peel and cook the beetroot before using it or you can buy cooked organic beetroot. You can read about the health benefits of beetroot hereonions.
White or red onion, that’s on you.vinegar.
Use white or apple cider vinegar. I love apple cider vinegar, but for this recipe, I prefer white vinegar.salt.
olive oil.
High quality as we need the best taste and of course health benefits out of our oil.
How to eat the salad
The Ensalada Verde is the perfect side salad for rice dishes such our moro de habichuela negra. Together with the rice dish and avocado, the salad is going to be extraordinarily good.
But don’t get me wrong, the salad on its own is amazing. I love it when I want a light and delicious lunch. It satisfies all my senses.
How to store the salad
You can store the salad in the fridge for about 5 days. To make it last even longer, store the tomatoes separately.
Cooking-Mode
how to make ensalada verde (authentic dominican green salad)
Preptime: 10min
Cooktime: 10min
Waittime:0min
Totaltime:20min
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Ingredients for the recipe:
| 500g | white cabbage |
| 1 | red tomato |
| 1 | yellow tomato |
| 1 | green tomato |
| 1 | big cucumber |
| 1 | medium size beetroot |
| 1 | onion |
| 50ml | white vinegar |
| 1tsp | salt |
| 3tbsp | olive oil |
- If you have raw beetroot, peel it, put it in a small pot with water and cook it for about 10 minutes. When done, put it out of the water and let it cool off.
- In the meantime cut the white cabbage in quarters. Remove the end part ( center part).
- Now you can slice the salad into thin shreds. But if you have a food processor or any equipment which can slice the salad, then use it.
- Wash the salad and place it on a big plate (or bowl).
- Wash the tomatoes and cucumber.
- Slice the tomatoes into rings and put them on top of the cabbage.
- Peel the cucumber and slice it into rings.
- Put it on a side on top of the cabbage or add it to the bowl.
- Peel the onion and cut it into rings.
- Add it to the other ingredients.
- Slice the cooked beetroot into rings and add it to the plate /bowl
- Add 50 ml vinegar to a small glass. Add 1 tsp of salt to it. Mix it well together. Add 3 tbsp olive oil.
- Pour it over the salad and mix everything well together.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
