Costa Rican Cabbage Salad

We had this everyday in Costa Rica. They would use cabbage over lettuce because of the climate cabbage would last much longer than other types of lettuce. I loved the dressing! A lot of the ingredients are optional. I usually just had cabbage + carrots for the salad and the dressing was vinegar, olive oil, lime juice, salt & peppa to taste. It was quite delicious.

((Recipe credit here))

INGREDIENTS:
• ½ head of green cabbage, sliced in very thin strips (much like coleslaw – try using a wide blade grater)
• 2 Tablespoons fresh cilantro, coarsely chopped
• snow peas, stems removed, chopped in 1” pieces
• 2 tomatoes, thinly sliced into rings
• 1 carrot, peeled and sliced into oval rings
• 1 or 2 green onions, sliced into thin rings (use white and green part)

DRESSING:
• ¼ cup white vinegar
• ½ cup olive oil
• juice of lime
• 2 Tablespoons Honey
• 2 Tablespoons cilantro
• ½ jalapeño (seeded)• garlic salt, salt and pepper to taste

DIRECTIONS:
In a large salad bowl, simply toss all the salad ingredients and in a separate bowl, whisk together the salad dressing ingredients. Pour dressing over salad and let sit up to an hour before serving to let the flavors blend and the cabbage soften.

BONUS SECTION! Claire and I kickin' it at the Yoga Horizon Infinity Pool.