Raw Recipes

Latin American Cabbage

Posted on October 12 2011 | (2) Comments
Category: Soup and Salad Recipes

Yield: 2 cups, 1 serving

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


Ingredients

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

Equipment

  • 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.

Related Blog Posts: A Low-Salt Raw Food Diet Helps Keep Water Weight at Bay


Previous Comments

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

Hi B.F.,

You’re right, and we’re working on that for the near future!

Jenny

On March 19, 2012 .(JavaScript must be enabled to view this email address) said...

Hi! I’m 14 years old and my names Olivia. I chose to change vaaeterign two years ago and I’m fully vaaeterign now, mostly raw and I’m trying to get my family into the vaaeterign/raw lifestyle by cooking meals which they say taste great but they can’t give up meat. What do I do?


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