Colombo-Hawaiian Salad
catherine camelo
A Colombian recipe inherited from my older sister, which I now have the pleasure of sharing with my new Mexican family. Don't be afraid to try this sweet and sour recipe... because although cabbage is generally used in savory salads, when cooking it with cinnamon, sugar, and raisins, it adopts their flavors and when mixed with the rest of the ingredients, they blend wonderfully!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 800 grams cabbage
  • 500 grams pineapple, chopped
  • 2 apples
  • 1 cup Oaxaca cheese
  • 2 cinnamon
  • 1 cup raisins
  • 250 milliliters cream
  • condensed milk , to taste
  • 1/2 cups sugar
Preparation
40 mins
55 mins
Medium
  • Wash and slice the cabbage very thinly. Boil 2 liters of water with the cabbage, cinnamon, and 1/4 cup of sugar. About 40 minutes, when the cabbage is very well cooked, add the raisins and boil for another 15 minutes. Immediately place it in a strainer until it is completely dry.
  • At the same time, cook the pineapple in 1 liter of water with sugar and cinnamon for 30 minutes. Then drain it completely.
  • Peel and dice the apples.
  • When the cabbage and pineapple are completely drained, put them in a bowl to mix. Add the apple, grated cheese, and mix well.
  • Finally, add the cream and sweetened condensed milk to your liking. Serve at room temperature or cold on hot days.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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