A cabbage-based pico de gallo.


Recipe Summary

20 mins
2 hrs
2 hrs 20 mins
20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.

  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts

27 calories; protein 1.2g; carbohydrates 6.5g; fat 0.2g; sodium 245.2mg. Full Nutrition

Reviews (18)

Read More Reviews
25 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The only complaint I have is that "a bunch of cilantro" is hard to gauge and it's such a pronounced flavor you need to use your own judgement. I quartered the recipe and it made plenty probably 3-4 cups. I looked around for references because when I got done chopping the leaves I had about 2-3 times what I thought would be reasonable. I used 1/2 cup chopped leaves and any more would have been too much for us in this scaled down version. I also had a large jalapeno(3.5" long and not skinny). The two offset nicely and it wasn't too hot at all. Maybe the jalapeno was on the milder side. I did not have red onion and so I used all yellow. Scaling Note: 1/4 recipe-one reg size tomato 1/2 c chopped cilantro leaves (not packed) large pepper 1/2 a yellow onion-no purple. Read More
Rating: 4 stars
8 24 15 ... http://allrecipes.com/recipe/236590/cabbage-pico-de-gallo/ ... This was good, &, surprisingly, not too far from regular pico-tasting. Department of the obvious, but it's just less tomatoey, less soft because of cabbage (duh) so I can easier eat it with a fork. :) I halved the recipe. I gotta tell ya, unless you're feeding the neighborhood, half is plenty. It fit in a 3L bowl For the cilantro, I chopped 1c leaves. It "cooks down" a bit as it sits, but the cabbage didn't get wilty or slimey - just as good as it was day one. 'Very glad I tried! ... 'Been having this in flour tortillas for a week & it's still freshtasting! 'Sometimes with cheese, sour cream, avocado, etc. Filling, but light. Nice! ... Another one; haven't tried it ... http://allrecipes.com/recipe/240458/pico-de-gallo-with-cabbage-mexican-coleslaw/ Read More
Rating: 5 stars
This was outstanding even scaling it down to serve just the two of us. Used Napa cabbage instead of green; just judged the amount nof everything by taste. But the flavors as combined worked well together. Thanks Josh for a good alternative to regular tomato salsa. Read More
Rating: 5 stars
I love it! I put this on everything. Read More
Rating: 5 stars
So this is a common dish in my household we like it with choped up cold cooked shrimp. Sometimes my mom would use pickled pig skin chopped up instead of shrimp or even octopus i like shrimp the best. This on a crunchy tostada shell with a bottle of good taqilla and some lime is a great way to entertain Read More
Rating: 5 stars
I really enjoyed this recipe and so did my family. I used a sweet vidalia onion for the yellow onion and really liked the little bit of sweetness that added. Read More
Rating: 5 stars
I love this! I made a half batch and cheated by using a cup or so of cole slaw mix you get in the bag instead of chopping cabbage. I also followed the suggestion of using a half cup of cilantro as a previous reviewer. I used a couple medium sized tomatoes as that's what I had . This is exactly the recipe I've been looking for. Thanks! Read More
Rating: 5 stars
Fantastic recipe! Read More
Rating: 5 stars
I will definitely make this again! I did not have any tomatoes on hand so those were omitted. And I used garlic powder because my fresh garlic had gone bad. BUT this was AMAZING! No one in my house eats cabbage so I am still eating this 3 days later and it just gets better every day. The flavor is wonderful the cabbage is not limp and the jalapeno is smoother. I chopped everything in my Ninja (a little at a time) so it was a breeze to make and clean up. As the days have passed the jalapeno is not as pronounced so in the future I will most likely add more jalapeno so the heat remains longer. Definitely a keeper - and I can just imagine that fresh tomatoes will just make this even tastier. Read More