Pico de Gallo with Cabbage (Mexican Coleslaw)

Ingredients

• 1 head cabbage , shredded
• 5 Romas (plum) tomatoes , diced
• 0.25 reds onion , diced, or more to taste
• 0.25 cups pickled jalapeño slices , diced and juice reserved
• 0.25 cups chopped fresh cilantro , or to taste
• 7 tablespoons lime juice
• 3 tablespoons red wine vinegar
• 0.25 teaspoons chili powder
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.13 teaspoons cayenne pepper , or more to taste

Instructions

1. 1

   Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.