Costa RicaCosta Rica

Ensalada de Repollo y Atun - Tuna & Cabbage Salad

Cooking Time: 25 min Yield: 6 servings Level: Easy


1 large head cabbage, shredded
4 cups water
1 (8 oz.) can tuna in oil, drained
3/4 cup lime juice, freshly squeezed
1/4 cup onions, finely chopped
Pepper to taste


Bring 4 cups water to a boil in a saucepan over high heat. Combine onions and shredded cabbage in a bowl. Transfer to a strainer. Pour boiling water on the mix. Dry mix thoroughly. Combine dry shredded cabbage, tuna, lemon juice, and pepper in a glass bowl. Serve cold.

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