Description
This Mexican Cabbage Salsa is fresh, satisfying, and incredibly nourishing.
Ingredients
Units
Scale
- 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
Serve with:
- homemade beans (frijoles de la olla)
- Mushroom asada, sautéed or grilled
- Store-bought or homemade corn tortillas
Instructions
- 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.
Notes
*Refrigerate for up to 6 days, but eat within 4 days to preserve freshness
- Prep Time: 15
- Category: Sides
- Method: No-cook
- Cuisine: Mexican
