Name: Mexican Cabbage Salsa
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cups shredded cabbage; 3 tomatoes, diced or 1 cup cherry tomatoes, halved; 1/2 purple onion, diced; 1-2 jalapeno or serrano peppers, diced; 1 cucumber, diced (optional); 1/2 cup cilantro, diced; 2-3 limes, juiced; 1/2 tbsp olive oil (optional); Salt and pepper to taste; homemade beans (frijoles de la olla); Mushroom asada, sautéed or grilled; Store-bought or homemade corn tortillas

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This Mexican Cabbage Salsa is fresh, satisfying, and incredibly nourishing. This recipe is simple and easy to make with various flavors and textures that combine extremely well!

This bright, crunchy, and refreshing Mexican Cabbage Slaw is the perfect topping, side dish, or snack to add bold flavor and texture to any meal. Inspired by traditional flavors, this easy cabbage-based salsa is tangy, spicy, and packed with nutrition. Whether you enjoy it on tacos, tostadas, bowls, or on its own with chips, it’s sure to become a staple in your cocina.

As a Mexican-American registered dietitian, I love taking classic recipes and making them more accessible and nutritious without losing their cultural essence. This salsa is naturally vegan, gluten-free, and ready in just 10 minutes. It’s a delicious way to get more veggies in — without feeling like you’re eating a salad.

mexican cabbage slaw in a bowl with beans and meat.

Why You’ll Love This Recipe

Ready in under 10 minutes
Crunchy, fresh, and full of flavor
Great as a topping or healthy side dish
Made with simple ingredients you likely already have
Packed with fiber, vitamin C, and antioxidants

What is Mexican Cabbage Salsa?

Mexican cabbage salsa is basically pico de gallo with shredded cabbage and diced cucumber added. It’s similar to curtido or slaw, but with a brighter, spicier salsa-like flavor. It’s sometimes served at taquerías or with street tacos in parts of Mexico and Central America. Think of it as a zesty, crunchy hybrid of salsa and salad — the perfect pairing for rich, savory foods.

Ingredients and Substitutions

This Mexican cabbage salsa uses simple, fresh ingredients:

Green cabbage – Thinly sliced for crunch. You can also use purple cabbage or a mix.
Tomatoes: Use Roma, or your choice of tomato. I love using cherry tomatoes or heirloom cherry tomatoes because they have a hint of sweetness that does well in this recipe. I also love that the heirloom cherry tomatoes are yellow, orange, and red!
Carrots or cucumber – Optional, but they add extra freshness and natural sweetness.
Jalapeño or serrano pepper – For a kick of heat. Use jalapeño for a milder spice and serrano for more heat. Add more or less based on spice preference.
Onion: I recommend using a purple onion in this recipe as the flavor is mild and it adds color to this recipe.
Cilantro: This adds flavor and freshness, so do not leave it out! However, I know lots of people cannot eat cilantro, so feel free to substitute it with parsley (if you like it).
Lime juice – Adds tang and freshness. Substitute with lemon in a pinch.
Olive oil – Optional, helps balance the acidity and adds richness.
Salt – To bring all the flavors together.

How to Make Mexican Cabbage Salsa

Wash and prep your vegetables.
Shred the cabbage and dice the onion, tomatoes, peppers, cucumber, and cilantro.
Add everything to a mixing bowl and add lime juice, salt, and pepper. Mix together well.
Let it sit for a few minutes before enjoying.

Store in the fridge for up to 5 days. The flavors will continue to develop!

healthy cabbage salsa in a ceramic bowl.

Ways to Use Mexican Cabbage Salsa

On tacos – especially carnitas, jackfruit, tofu, or fish tacos
In burrito bowls or nachos – adds crunch and freshness
As a salad or side – next to beans, grilled veggies, or rice
With enchiladas or tostadas– for a lighter, crunchy salsa alternative

Nutrition Spotlight

This Mexican cabbage salsa isn’t just flavorful — it’s also nutrient-dense:

High in vitamin C and antioxidants from cabbage and lime
Rich in fiber to support digestion
Naturally low in calories and sugar
Vegan, gluten-free, and heart-healthy thanks to olive oil

Storing Tips

Keep your Mexican cabbage salsa in an airtight container in the refrigerator for up to 5 days. It actually gets better as it marinates, so feel free to prep it ahead of time!

healthy mexican bowl with cabbage salsa.

More Recipes You’ll Love:

If you try this Mexican cabbage salsa, let me know in the comments or tag me @healthysimpleyum on Instagram. I’d love to see how you enjoy it!