Serves: 5
Total Calories: 26

1 1/2 cups thinly sliced green cabbage
1/8 teaspoon salt
1/2 tomato, seeded and diced
1/4 cucumber, peeled, seeded and, thinly sliced
1/2 stalk celery, diced
1/4 red bell pepper, diced
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed lime juice
2 teaspoons minced onions
1 teaspoon extra-virgin olive oil

Equipment:
cutting board
chef’s knife, 8-inch
mandoline (optional, for thinly slicing cabbage)
measuring cups
measuring spoons
medium bowl
serrated knife, 5-inch
peeler
spoon
citrus juicer or reamer
tongs

Put the cabbage and salt in a medium bowl. Massage the cabbage for about 1 minute with your hands to soften it. Add the tomato, cucumber, celery, bell pepper, cilantro, lime juice, onion, and oil and toss until well combined. Stored in a sealed container in the refrigerator, Latin American Cabbage will keep for 2 days.

Nutritional Facts:

Serves: 5
Total Calories: 26
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cucumbers with fresh mint
carrots with moroccan spices
carrots with parsley and walnuts
coleslaw
latin american cabbage
mediterranean kale
dilly slaw
marinated vegetables
southern greens
tabouli
swiss chard with pine nuts and raisins