- 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
- ½ cup parsley, chopped
- 2 cloves garlic, diced
- ¼ cup olive oil
- 1 lemon, juiced
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.
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This salad is a nice raw alternative to roasted beets. Putting the beets in separate bowls may feel a bit fussy, but the result will be a much nicer-looking salad.