Pico de Gallo with Cabbage (Mexican Coleslaw)
After some time, we finally achieved perfection, capturing the exact taste of our beloved Mexican restaurant. This delightful twist on traditional chips and salsa is truly exceptional. It pairs wonderfully with chips or as a topping for quesadillas. While it deviates from the usual Mexican cuisine, it is absolutely fantastic. The recipe is quite flexible, allowing you to adjust the ingredients according to your preferences. Depending on your taste buds, feel free to add more cilantro, onion, or jalapeno. While you can enjoy it immediately, the flavors meld best after an hour or two of blending. If you prefer milder heat, La Costena® brand offers a superb pickled jalapeno with abundant flavor and just the right amount of spice.
Ingredients
- 1 head cabbage, shredded
- 5 Roma (plum) tomatoes, diced
- ¼ red onion, diced, or more to taste
- ¼ cup pickled jalapeno slices, diced and juice reserved
- ¼ cup chopped fresh cilantro, or to taste
- 7 tablespoons lime juice
- 3 tablespoons red wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, or more to taste
Instructions
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition
Calories: 42kcalCarbohydrates: 10gProtein: 2gSodium: 139mgPotassium: 310mgSugar: 5gVitamin C: 51mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!