Costa Rican Cole Slaw

You'll get a serving of this slaw on every plate in Costa Rica, whether you like it or not! But we think even the most slaw-resistant folks will be won over – this version is a perfect complement to hot n' spicy foods.


- 1/2 med. size head green cabbage

- red cabbage - enough for color

- 1/4 cup Pirate’s Blend Caribbean Condiment

- 3/4 cup mayonnaise

- dash of garlic powder

- 1 tbsp. lime juice (preferred) or cider vinegar

- 1/2 cup chopped fresh parsley

- 1/4 cup minced onion

- dash of Iguana Mean Green Pepper Sauce


Wash and dry cabbage. Shred to your liking. Combine all remaining ingredients except parsley in a small bowl and blend together for the dressing. Modify dressing mix to taste if desired. Mix together cabbage, parsley and dressing in a large salad bowl.

Chill for 20 minutes before serving (the cole slaw, not you, silly) to allow flavors to marry. Serve with a slice of tomato on top of each portion. Yields 6 to 8 servings

Sauces you can use in this recipe.

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