Nicaraguan Cabbage Salad
Just 4 ingredients to make this refreshing, tart and crunchy cabbage salad that makes the perfect summer side!
Equipment
- 1 mandolin, this is perfect for shredding your cabbage
Ingredients
- 6 cups cabbage, finely shredded
- 1 cup carrots, shredded
- 1.5 cups tomatoes, finely diced
- 1/4 cup lime juice
- 1 1/4 tsp table salt, more or less to taste
Instructions
- Fill a large bowl with cold water and add the shredded cabbage. Allow to soak for 5 minutes and gently remove to paper towels to drain. Pat dry.
- In a large mixing bowl, add all ingredients and stir to combine.
- Cover with plastic wrap and let refrigerate for a minimum of 15 minutes prior to serving.
Notes
- Store in the refrigerator for up to 1 week.
- How much cabbage is 6 cups? Approximately 3/4 of a medium size head of cabbage.
- Want a shortcup for shredded cabbage? Buy bagged finely shredded cabbage, just don't forget to wash it before using.
- If you have a salad spinner, simple substitute washing your cabbage using the salad spinner for washing in a large bowl and drying with paper towels.