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ENSALADA DE REPOLLO Y ATUN (TUNA AND CABBAGE SALAD)

Ingredients

  • 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

Preparation

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.

Total Votes: 214

Visits: 858

Characteristics

  • Main ingredient: Tuna
  • Difficulty: Easy
  • Preparation time: 25 min.
  • Number of diners: 6
  • Season: All year
  • Country: Costa Rica
  • Region:
  • Typical of: Costa Rica
  • City:
  • Microwave: No
  • Celiac: No
  • Aphrodisiac: No
  • Thermomix: No
  • Children: No
  • Light: No
  • Vegetarian: No

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