Often seen in small Nicaraguan restaurants soaking in big batches at room temperature, it is similar to a sauerkraut with a Latin Style and a citrusy tone.
3 cups shredded green cabbage (about ½ medium head)
1 cup chopped fresh tomato
Juice of 3 limes
1 tablespoon salt
In a medium mixing bowl toss cabbage and tomato with lime juice making sure it is very wet but not excessively dripping, if more lime juice is needed juice one more lime. Season with salt and let sit at room temperature for about 10 minutes before serving.
*For a more modern version try adding ½ cup fresh cilantro leaves or use red cabbage.