Lemon coleslaw is a fresh and traditional dish that finds its roots in various culinary cultures around the world. In Latin America, this type of salad is commonly known as "ensalada de repollo" or "ensalada criolla," depending on the country. This preparation has European and American influences, as cabbage was introduced during the colonial era and merged with local ingredients to create unique recipes. In Mexico, it is often called "ensalada de col," while in countries like Argentina or Chile, the combination with lemon and other dressings gives it a distinctive touch that refreshes and accompanies many dishes.
In other Latin American countries, coleslaw can vary in ingredients and names. For example, in Colombia, the salad with cabbage and lemon is popular in coastal regions and is usually simply called "ensalada de repollo con limón," while in Venezuela it sometimes includes additional ingredients such as grated carrot or fresh parsley. This recipe stands out for its versatility and refreshing flavor, ideal for accompanying heavy meals or for warm days.
How to Make Lemon Coleslaw
For this recipe, combine the first 11 ingredients in a bowl: mayonnaise, sour cream, fresh lemon juice, Dijon mustard, olive oil, sugar, white wine vinegar, prepared horseradish, salt, celery seed, and pepper.
Whisk to mix all these ingredients until you get a homogeneous and creamy dressing.
Refrigerate the dressing until it is cold, which will allow the flavors to blend and intensify.
In a large bowl, combine the finely chopped cabbage, red bell pepper, green bell pepper, red onion, grated carrot, chopped fresh parsley, and lemon zest.
Toss with enough dressing to season to taste and serve immediately to enjoy a fresh and vibrant salad.
