Jenny's Raw Recipe Blog

Latin American Cabbage

Posted on October 12 2011 | (3) Comments
Category: Soup and Salad Recipes Tags: raw salad recipes

Yield: 2 cups, 1 serving

Enjoy this authentic Costa-Rican dish with any Latin American themed meal.


1 1/2 cups thinly sliced green cabbage
1/8 teaspoon salt, optional
1⁄2 ripe tomato, seeded and diced
1⁄4 cucumber, peeled, seeded, and thinly sliced
1⁄2 celery stalk, diced
1⁄4 red bell pepper, diced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced onion
1 1⁄2 teaspoons extra-virgin olive oil


  • mandoline (optional, for thinly slicing cabbage)
  • cutting board
  • serrated knife, 5-inch
  • chef’s knife, 8-inch
  • peeler
  • citrus juicer or reamer
  • measuring spoons
  • medium mixing bowl
  • tongs

Place the cabbage and the optional salt in a mixing bowl. Massage the cabbage for a minute with your hands to soften it. Add all the remaining ingredients and toss well. Stored in a sealed container in the refrigerator, Latin American Cabbage will keep for two days.

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