Pico de Gallo with Cabbage (Mexican Coleslaw)

Prep Time:
20 mins

Additional Time:
1 hr

Total Time:
1 hr 20 mins

Servings:
10

Ingredients

Directions

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.

Cook’s Note

This is a pretty forgiving recipe, and you can adjust ingredients to your liking. You can add more cilantro, onion, or jalapeño depending on your tastes.

You can eat this right away, but it is best after you have given the flavors an hour or two to blend.

For those who don't like it too hot, La Costena brand makes a great pickled jalapeño that has lots of flavor but not too much heat.

Nutrition Facts (per serving)

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