Print: Pico de Gallo with Cabbage (Mexican Coleslaw)

This crunchy pico de gallo with cabbage (Mexican coleslaw) recipe is refreshing and easy to make. No mayo is required, so it's great for potlucks and picnics. It's a lovely change from ordinary salsa. Serve it with chips or as a quesadilla topping.

Prep

16 min

Cook

27 min

Servings

Difficulty

Medium

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 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.

Nutrition per serving

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