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Pico de Gallo with Cabbage (Mexican Coleslaw)

Prep Time 20 mins
1 hr
Total Time 1 hr 20 mins
Cuisine Mexican
Servings 10
Calories 42 kcal

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
  • 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.
Keyword cabbage, salad