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Vegan Iberian Recipes
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Cabbage and Watercress Salad/ Ensalada De Repollo Y Berras

This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves.



  • 1/2 cup finely chopped watercress, stems trimmed.
  • 1 small onion, slivered (Vidalia or Spanish onion preferred)
  • 1 small carrot, grated.
  • 2 cups finely shredded green cabbage
  • 8-12 cherry tomatoes
  • 1 tablespoon chopped cilantro leaf


  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt

Toss salad ingredients together in a large bowl.

Whisk the dressing ingredients together in a small bowl.

Fold the dressing into the salad ingredients.

Chill before serving.