Pico de Gallo with Cabbage (Mexican Coleslaw)
Ingredients1 h 20 m servings 42
- 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.
Per Serving: 42 calories; 0.2 9.8 1.9 0 139 Full nutrition
ReviewsRead all reviews 9
Wow, I could eat the entire bowl. This is that good. Such a versatile recipe that the heat and lime juice can be adjusted to your liking. Definitely a keeper! Thank you mommy for such a great r...
Nice change to traditional non-creamy coleslaw. I would have given 5 stars but we all found the lime too overpowering. I had to add a little agave to balance it out. Still a really nice slaw. Se...
This was great! Made as is. The La Costena pickled jalepenos were spot on. We made a huge batch for football on sunday. Originally it was just supposed to be a chips and salsa substitute, but it...
Delicious! I added tortilla chips on top for that extra crunch!
I did not have any cilantro or pickled jalapeño. I used diced canned nonpickled jalapeños. Awesome flavors. Everyone loved the extra kick.
I made this salsa that we even ate as a slaw. The adjustment I made was frozen Green Chili. Frozen green chili allowed me to have control of the level of heat. I only added the cabbage, tomatoes...
Easy to make and absolutely delicious. Great with any Mexican meal. It is the side that I have been searching for.
Very close to the one we recently enjoyed in a mexican restaurant with chips. We halved the recipe for the 2 of us and used it to top our tacos. Very different and fresh. Still had some left,...