Ensalada de Col Cubana

Ensalada de Col is Cuba's humble, ever-present table salad — freshly shredded white cabbage dressed with lime, salt, and a splash of olive oil, often brightened with fresh oregano or parsley. Found on every Cuban table from ropa vieja dinners to family rice-and-beans lunches, it cuts through rich meats and provides cool contrast to stewed dishes. Its simplicity is its genius.

Serves: 4

Ingredients

• 600g (1.3 lb) white cabbage (about 0.5 head), core removed
• 1 medium carrot, peeled and julienned or coarsely grated
• 0.5 green bell pepper, very thinly sliced
• 1 small white onion, halved and very thinly sliced
• 3 tbsp (45 ml) freshly squeezed lime juice
• 2 tbsp (30 ml) mild olive oil or vegetable oil
• 1 tsp salt
• 0.5 tsp sugar
• Large pinch dried or fresh Cuban oregano (or substitute regular oregano)
• Fresh flat-leaf parsley or coriander, to garnish

Instructions

1. Shred the cabbage as finely as possible using a sharp knife or mandoline — thin, long shreds are the goal. Place in a large bowl.
2. Add the julienned carrot, green pepper slices, and onion to the bowl.
3. In a small bowl, whisk together the lime juice, oil, salt, sugar, and oregano until the salt dissolves.
4. Pour the dressing over the vegetables and toss thoroughly. Taste and adjust lime and salt.
5. Allow the slaw to sit for at least 10 minutes at room temperature so the cabbage softens slightly and absorbs the dressing.
6. Toss again and garnish with fresh parsley or coriander. Serve at room temperature.

Cook's Notes: Cuban oregano (Plectranthus amboinicus) has larger, thicker leaves and a more pungent camphor-like flavour than Mediterranean oregano — use half the quantity if substituting. The slaw is best eaten the day it is made but holds reasonably well for a packed lunch. For a richer version, add 2 tbsp mayonnaise alongside the oil.