🇳🇮Nicaragua🇳🇮 Battle of San Jacinto


Okay, so the hurricane hit us and I was the only one who made food this week! We lost power for nearly a week. Luckly we were able to borrow a friends generator and have a little home set up in the backyard in another friends RV. We got some good friends! So AC and access to watch a little tele, not so shabby.

I made Arroz ala Velenciana (yellow rice pilaf with vegetables, olives, and raisins) and Ensalada de Repollo (a latin slaw). 

I took a few photos but they are really awful, as we were crammed into an RV in my backyard during an insane lightning storm with torrential downpour of rain. 

I am going to make a little recipe for the Ensalada de Repollo because it’s a fat free slaw and it was delish. The rice dish was great too, but doesn’t bare repeating. Alright, so below is the slaw, recipe, and next week we will celebrate the new year for Rosh Hashana. Shana Tova! 

Fat Free Latin Style Coleslaw

Made this for our Nicaraguan night and this fat free coleslaw was so fresh and delightful I had to have a recipe on my page for it. What a great change from the mayo laden or oily sides that you usually find at barbecues. Try this one instead! 

Course: Side Dish
Cuisine: Pot Luck/BBQ, South American
Author: Yochi
  • 1 bag coleslaw mix
  • 1 large tomato diced
  • 1/4 red onion diced
  • 1 sweet red bell pepper diced
Vinegar Mix
  • 1/4 cup white vinegar
  • 2 tbsp fresh lime juice (lemon would work too)
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro
  1. Toss the coleslaw and vegetables with the vinegar mix. Refrigerate for a few hours and serve. 

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