Latin Red Cabbage Salad


Serves 3-4

  • 1/2 head of red cabbage, thinly shredded
  • 2 chopped tomatoes
  • 3 minced scallions
  • 1/4 cup of fresh squeezed lemon juice
  • salt to taste, start with 1/2 tsp.
  • pepper to taste
  • chopped cilantro to mix and garnish
  • 1 Tbsp. of olive oil (optional)
  • 1 minced jalapeño or serrano chile pepper (optional)


Toss all ingredients in a large bowl. Garnish with cilantro.

The original Latin recipe doesn’t use olive oil. This tangy salad is paired with the yuca (which is bland) and together the flavors come to life. One can use regular cabbage but the red one is so much richer in antioxidants.

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