Salads
Costa Rican Cabbage Slaw
Ingredients
- - 1/2 head white cabbage, finely shredded
- - 1 carrot, grated
- - 1 tomato, diced
- - 3 tbsp fresh lime juice
- - 1 tbsp vegetable oil
- - 1/2 tsp salt
- - 2 tbsp fresh cilantro, chopped
Method
- Combine the shredded cabbage, grated carrot and diced tomato in a large bowl.
- Whisk together the lime juice, oil and salt in a small bowl.
- Pour the dressing over the vegetables and toss well to combine.
- Stir through the cilantro and let sit for 5-10 minutes before serving so the cabbage softens slightly.
Introduction: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light,
crunchy contrast to the rice, beans and fried plantain that make up the rest of the plate.
Cultural Background: This simple, tangy cabbage slaw is the standard accompaniment to a Costa Rican Casado, offering a light,
crunchy contrast to the rice, beans and fried plantain that make up the rest of the plate.
Tips: Shred the cabbage finely for the best texture against the other casado components. Dress the slaw shortly before serving to keep it crisp rather than watery.
Variations: Add a small diced chilli for a bit of heat. Swap lime for a splash of vinegar for a sharper dressing.
Storage: Refrigerate undressed cabbage mixture for up to 2 days; dress just before serving.
Reheating: Not applicable; served cold.
Nutrition: Approx. 60 kcal, 1g protein, 4g fat, 6g carbohydrate per serving.
FAQs
Q: Is this slaw always served with Casado?
A: It is the most common salad component of a Casado plate, though it is also enjoyed on its own as a light side dish.
Q: Can I make it ahead of time?
A: Prepare the shredded vegetables ahead, but add the dressing shortly before serving to keep the slaw crisp.