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 / 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.

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Raw Beet and Fennel Salad

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.

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
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