This is a really easy and fast recipe that happens to be oil free, fat free and raw vegan. When we lived in Costa Rica we would eat this salad a lot and it’s a staple dish because cabbage is so abundant there. Most of the tender lettuces don’t last very long in the humidity down there even in the fridge, but cabbage never had a problem. So we ate a lot of cabbage while we were there. The Costa Ricans use VERY SIMPLE seasonings to flavour their dishes, this one only has a balance of lime juice and salt. You don’t have to add the salt, but it’s used to help wilt the cabbage and to cut the acidity of the lime and make it tangy. The tomato adds some juiciness to the recipe as well, so make sure you use a good tomato.
If you get store bought coleslaw mix you can have this salad ready in minutes and then put it in the fridge while you prep your main dish.
I’ve served this to raw foodies and non raw eaters and both love it as a tangy topping to latin style dishes. Typically this Costa Rican cabbage salad would be eaten with seasoned rice and black beans which is also called gallo pinto.
Cabbage has a very nice flavour and does not require any oil. Please don’t drown your healthy cabbage in olive oil or creamy dressing! Oil free coleslaw recipes are delicious.
Fat Free Raw Vegan Cabbage Slaw Costa Rican Style
Serves 4 as a side dish
5 cups green cabbage, sliced (or slaw mix)
1 medium ripe tomato, diced
1/3 cup white onion, diced
1 -1 1/2 large limes, juiced
1/2 tsp herbamare or salt
1/4 tsp fresh ground pepper or to taste
1. Place cabbage or slaw mix into a bowl. Add tomatoes and onions and seasonings. Roughly squeeze and massage the cabbage to wilt it and make the tomatoes release their juices.
2. Taste test and add more lime or salt if desired.
3. Let sit in the fridge for at least 30 minutes to soften before serving.
4. Serve with raw entrees or as a topping for vegan tacos or rice and beans.
You can also add some chopped raw cilantro (coriander) or parsley if desired. Julienned carrot or celery, red cabbage, or jicama can be used to mix it up as well for more raw salad creations.
What do you think of this recipe? What did you serve it with?