Costa Rican Cabbage  and Olive Oil Salad

This recipe is a nice way to enjoy a zingy fresh dish in the winter and would pair well with grilled or roasted meats or with rice and beans.

By Elizabeth Solano / Photography By Grant Beachy | January 03, 2018

Ingredients

½ head of cabbage, sliced thin, about 7½–8 cups
2 limes, juiced
½ bunch cilantro, chopped,  about 1 cup
½ teaspoon salt
⅓ cup olive oil
Red pepper flakes, to taste

Garnish

½ cup parsley, chopped
2 cloves garlic, diced
¼ cup olive oil
1 lemon, juiced

Instructions

Serves 4–6

Place the cabbage, lime juice, cilantro, salt, olive oil and red pepper flakes in a medium-size bowl. Toss to combine. Make the garnish by mixing the parsley, garlic, olive oil and lemon juice together in a smaller bowl and set aside.

Pile the garnish on top of the salad and serve at room temperature.

About this recipe

Cabbage salads are popular in Costa Rica where I grew up. This recipe is a nice way to enjoy a zingy fresh dish in the winter and would pair well with grilled or roasted meats or with rice and beans. This is also great for potlucks because it can serve a crowd and retains a nice crunch when left out at room temperature.