Costa Rican Cabbage and Olive Oil 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
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.
Notes
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.
