You can’t go wrong with a bowlful of freshly made cabbage salsa. It’s crunchy, spicy, and loaded with flavor. I make my famous Mexican Slaw Dip with fresh ingredients, and I’m certain once you’ve tried it this way, it’ll be your new favorite! We’ve been making this recipe for years (it’s been on our blog since May 2018) and it’s such a delish taco garnish, with a fresh squeeze of lime.

What is the cabbage salsa at Mexican restaurants?

Mexican cabbage salsa is a pico de gallo mixed with fresh chopped green cabbage, fresh or pickled jalapeno, with a delicious mildly-spicy dressing that pairs with tortilla chips, quesadillas, tacos, and more! It’s often served as a side dish, or for dipping chips in. It’s super popular when eating out, but it’s an easy homemade cabbage salsa to make at home!

This Mexican dip is a great recipe to bring to a potluck. Below we are sharing our “how to plan a Mexican potluck” tips. We love to encourage people eating together, so between this recipe and my tips–you should be well on your way to inviting, cooking some great recipes, and enjoying eating together with family and friends.

What is the secret ingredient to making Mexican Cabbage Salsa?

The secret ingredient to this Mexican dip is a squeeze of fresh lime! Once the dip is made, squeeze fresh lime over the top and it just adds a pop. Of course the dressing (cumin!) really adds to the fresh ingredients as well.

Ingredients for Cabbage Salsa recipe

• Veggies: Green cabbage, tomatoes (we use Roma), green onion, white onion, cilantro, red onion, jalapenos (make sure they are drained if using canned, or you can use candied for a sweeter taste or fresh jalapeno).
• Pantry: Olive oil, rice vinegar
• Spice: Kosher salt, fresh ground pepper, garlic powder, cumin
• Citrus: Fresh lime (fresh is the secret ingredient!)

How do you make Mexican Cabbage Salsa?

1. Finely chop and toss all vegetables; mix together in a large bowl. Add the canned jalapenos.
2. Make the dressing: Whisk together the oil, rice vinegar, and seasoning; pour over the cabbage mixture. Salt and pepper to taste.
3. Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad. (Or, enjoy withing 4-5 hours of making it).

How do you serve Mexican Cabbage Salsa?

• We love this salsa served on steak, chicken, or fish. Or, try it with this Baja Shrimp Tacos recipe or any tacos!
• Make it ahead and keep it fresh in the fridge (best withing 2 hours), and then enjoy with your favorite Mexican dish.
• Serve it in a Mexican-style dish, or any dish, on a big board with chips, or as a side salad.

Sandy’s tips and substitutions:

• Green cabbage is the best. But you can also use Napa cabbage for a lighter texture. Also optional to add in a little red cabbage for color.
• How to cute the cabbage: Chop or shred (then chop) the cabbage. You want small bite size pieces. Take a whole cabbage and slice it into slabs, then stacka nd cut again (first vertically and then horizontally). You’ll end up with small square cabbage pieces.
• No lime? The lime really adds a zip – but if you don’t have it, you can use lemon.
• Add more “kick” to the salad: In place of jalapenos peppers, you can use serano peppers.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The cabbage will get soggier with the dressing on, but it’s still very tasty on tacos, etc.

How to plan a Mexican potluck and serve cabbage dip!

• Set a theme. Mexican. Mexican is always a safe, easy, healthy, and delicous menu (and theme) to plan.
• Have guests commit to a course. Delegate. When it’s your potluck party, write out the menu, then assign the dishes to your friends. That way you won’t end up with 3 pans of enchiladas, or 4 7-layered bean dips! Once the responses have come in, ask several friends to each bring a main course, salad, appetizer, or dessert. Someone will always change it up at the last minute, but having some idea of what to expect makes an actual meal with courses more likely.
• Have backup dishes ready. Be prepared. As the host, I find it easier to pull together the main course and have an extra pan of enchiladas ready, which helps bridge any gap in courses, or cover not having enough food at the last minute. I also like to prepare a dish, by doubling the recipe, that can be served as a dip or a side salad, so we always DOUBLE this dip recipe.

What to serve cabbage salsa with?

You can serve this dip with anything Mexican Inspired! We love it served on a big board, especially for Taco Tuesday, with chips for happy hour! Or, double the recipe and serve on an epic taco board for Cinco de Mayo.

• Easy Taco Recipe Dinner Board [MOST POPULAR]
• Taco Tuesday Epic Fish Taco Board
• Easy Pork Carnitas Taco Board
• Crunchy Breaded Fish Sticks Taco Board
• Vegan Pita Tacos Board
• Chicken Taco Bowl Board

Print

Mexican Cabbage Salsa

This salsa will get better overnight as flavors meld, delicious for a dip or side salad, or served on top of an entree. Makes enough for a big party, 14-16 servings.

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 14

Calories 37kcal

Author Sandy Coughlin

Ingredients

• 1 head green cabbage shredded
• 4 ripe tomatoes I used grape, coarsely chopped
• 2 green onion finely chopped
• 1 small white onion coarsely chopped
• 1 small red onion coarsely chopped
• 2 bunches cilantro coarsely chopped
• 2 4 oz. cans jalapenos chopped, do not drain (or use 1 fresh chopped)
• ¼ cup olive oil
• 3 Tbsp. rice vinegar
• Kosher salt
• Fresh ground black pepper
• 1 tsp. garlic powder
• 2 tsp. cumin
• Limes

Instructions

• Finely chop and toss all vegetables together in a large bowl. Add the canned jalapenos; toss.
• Make the dressing: Whisk together the oil, rice vinegar, and seasoning; pour over the cabbage mixture. Salt and pepper to taste.
• Add 1 fresh lime squeezed (juice). Toss all together.
• Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad. (Or, enjoy withing 4-5 hours of making it).

Notes

Reposted from May 2018

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 56mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 1mg

The post Mexican Cabbage Salsa appeared first on Reluctant Entertainer.

If you love a good white chocolate chip blondie, then you’ll love our White Chocolate Pistachio Cookie Bars today! This recipe is easy, chewy, and cut into serving squares–it’s always a hit at every party.

White Chocolate Pistachio Cookie Bars

We make these every year for game day (in the winter months), but they are also great for summer parties. I also love to double the recipe and allow them to cool on the counter, cut into pieces, and then pop in the freezer. It’s a great “white chocolate cookie” recipe to keep on hand for last-minute company. Delish served warm with a scoop of vanilla ice cream (or pistachio ice cream).

The post White Chocolate Pistachio Cookie Bars appeared first on Reluctant Entertainer.

Today I’m sharing a delicious Downton Abbey Lavender Tea Bread that I was able to enjoy while I visited the Highclere Castle, where Downton Abbey was filmed years ago in the town of Bampton.

Lavender Tea Bread

Well, today’s recipe is sort of like a cake, but in the shape of a loaf.  You can use fresh lavender, or you can buy it dried. I mostly use dried, and I buy it from World Market. It’s called “French Lavender” and it comes in a square package in the herb section. You can also find it on Amazon.

Why I love this recipe

• It’s easy to make – and freezes well.
• The flavor is different than the average quick bread, so everyone loves it.
• The glaze is a lovely lemony sweetness & it serves nicely sliced up on a “breakfast board.”

What is tea loaf?

I like to think tea loaf is the same as tea bread, but it’s different. They’re both an English cake, but tea loaf is made with fruit and cinnamon, and traditionally served sliced served with butter. Tea bread is actually “tea buns” to be eaten with tea. And if you love lavendar, also try our Banana Lemon Bread with lavendar!

Gather these ingredients

• Milk
• Fresh lavender, finely chopped (or 3-4 tsp. dried)
• Butter, softened
• White sugar
• Lemon zest
• Eggs
• Greek yogurt, or plain or vanilla
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt

Make the glaze:

• Powdered sugar
• Lemon juice
• Vanilla extract

How do you make Lavender Tea Bread?

1. Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. [DO NOT RECOMMEND USING LAVENDER INFUSED OIL.]
3. With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla. 
4. In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
5. Pour the batter into the prepared pan(s).
6. Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
7. To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.

Tips and substitutions:

• What lavender to use: I recommend you use fresh ground lavender for this recipe, but you can always double the amount and used dried (just not as flavorful). DO NOT USE LAVENDER INFUSED OIL.
• The bread is fabulous, and I’m updating this post with a little advice from a reader, who just made the bread and gave me some sage advice. Less is more (when you use dried lavender).
• Use a little over a tablespoon in this recipe, and it comes out perfectly.
• Substitute milk with cream, or half and half. You can also use a creamer (sweetened) if you like it a little sweeter.
• Yes, you can substitute the 1 cup of sugar for 1/2 cup of honey + 2 Tablespoons of coconut sugar!
• Pan size: I’ve tested this recipe using both a 9 by 5-inch loaf pan. You can also make 3 small loaf pans.
• Storing: You can cool the bread, wrap tightly and freeze up to 3 months.

Planning a Downton Abbey Party?

Plan a little Downton Abbey party? Here’s my post with tea sandwich recipes. And possibly you’ve tried my Pear Potato Soup recipe? I think Mrs. Patmore would approve!

Lori, at RecipeGirl.com, has a Downton Abbey dinner party menu if you’re feeling courageous and want to host a party this week. Do it! And come back and let me know how it goes.

More quick bread recipes to try:

• Sour Cream Banana Bread
• Walnut Quick Bread
• Lemon Raspberry Loaf

Print

Lavender Tea Bread

This recipe makes 1 loaf pan or 3 small (3 1/2" x 6" pans)

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 323kcal

Author Sandy Coughlin

Equipment

• 9-inch loaf pan (I like this ceramic one from Goodcook)
• Hand mixer (I like that this Cuisinart mixer has 5 speeds)

Ingredients

• ¾ cup milk
• 1 Tbsp. fresh lavender finely chopped (or 3-4 tsp. dried)
• 6 Tbsp. butter softened
• 1 cup white sugar
• 1 tsp. lemon zest
• 2 eggs
• ¼ cup Greek yogurt or plain or vanilla
• ½ tsp. vanilla extract
• 2 cups all-purpose flour
• 1 ½ tsp. baking powder
• ½ tsp. salt

Glaze

• ⅔ cup  sifted powdered sugar
• 3 tsp.   lemon juice
• ½ tsp. vanilla extract

Instructions

• Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
• Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
• With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.
• In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
• Pour the batter into the prepared pan(s).
• Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
• To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.

Notes

Reposted from February 2016.

Nutrition

Calories: 323kcal | Carbohydrates: 56g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 253mg | Potassium: 79mg | Fiber: 1g | Sugar: 37g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

The post Lavender Tea Bread appeared first on Reluctant Entertainer.

Inspired by a trip to London, Downtown Abbey’s final season, and by working with Grey Poupon, I created this simple and delightful soup. It’s so good and impressively easy you’ll feel like a chef when you present this soup to family and friends! 

Easy Pear Potato Soup

I can just imagine myself sitting in a fancy dress at a splendidly set table and enjoying this soup, much as they did in the show. And while this soup certainly does impress, it’s also hearty and satisfying, and ticks all the boxes for a good comfort food soup. (more…)

The post Easy Pear Potato Soup appeared first on Reluctant Entertainer.

Friends, this Asian Chicken Cranberry Salad has been on my blog for years. We love this coleslaw salad recipe because it’s light, fresh, and the first to be devoured at a party! Of course it’s delicious for any holiday–or as simple as a weeknight meal. This recipe if a must for Asian salad lovers.

Asian Chicken Cranberry Salad

This Asian Chicken Cranberry Salad is so good, I think you might be adding this to your monthly rotation, if you are a menu planner! We call this our “anytime salad” because it’s literally good for any season. But if you love a good summer slaw, try this Sweet Asian Slaw with Apple and Corn. (more…)

The post Asian Chicken Cranberry Salad (Video!) appeared first on Reluctant Entertainer.

Friends, another epic charcuterie board post coming your way! This time for the Big Game! Will you be watching? (Or, just watching the commercials like me? hee hee:)  

Game Day Charcuterie Board

Today we’re sharing a Game Day Charcuterie Board with a lightened up black bean dip! (more…)

The post Game Day Charcuterie Board appeared first on Reluctant Entertainer.

At a recent 50th birthday party, we served a giant Southwest Kale Quinoa Salad and brought in a taco truck for the gang! [Another great recipe? My Southwest Avocado Chicken Salad – yum! This is a repost from May 2018]

Southwest Kale Quinoa Salad

Southwest Kale Quinoa Salad can be made ahead, letting the ingredients mingle together with the cilantro and lime dressing. Perfect for any party, it’s fresh and scrumptious! (more…)

The post Southwest Kale Quinoa Salad appeared first on Reluctant Entertainer.

Friends, today I’m slicing a thick piece of funfetti cake for a party celebration! As promised last year, when Abby made her own Epic FUNFETTI® Inspired Cake Board, I said I’d be sharing the recipe for the homemade cake!

This cake was developed by Abby for her 23rd Birthday. She has learned that baking can be difficult… and also much more fun with rainbow sprinkles! (more…)

The post Homemade Funfetti Cake Recipe appeared first on Reluctant Entertainer.

We love game day, and of course, it’s a day for me to get excited about making different boards or platters.

Game Day Cuban Sliders Party

This year we have a few fun party trays for Game Day! The main snack served? A cheesy goodness Cuban Sliders recipe, with and the a 2nd platter with added salami and pepperoncinis! DELISH! (more…)

The post Game Day Cuban Sliders Party appeared first on Reluctant Entertainer.

Friends, look who’s 24 today!? Oh, so many wonderful memories of this day, October 15, 1996, when our sweet baby girl was born.

FUNFETTI® Inspired Cake Board

I’m the luckiest mom in the world to share my life with our amazing Abby Rose! How creative is this Epic FUNFETTI® Inspired Cake Board? [Check out more epic charcuterie/cheese board ideas! This board is from Pier 1, but is sold out. Links to my BIG BOARD at bottom of this post.] (more…)

The post Epic FUNFETTI® Inspired Cake Board appeared first on Reluctant Entertainer.