I’m in love with this curd cake. It’s incredibly easy to make, bakes in just 30 minutes, and requires minimal mixing. The secret is the crumble-like cake dough, which creates the perfect buttery base and topping. Packed with bright lime flavor from the curd, this cake is rich and citrusy in every bite. You can use homemade lime curd or grab a jar from the store to make preparation a cinch!

I love this in spring, but it also makes a good “anytime” coffee cake for brunch. We host a lot of out of town company, so I love to have a warm cake just out of the oven to serve to my guests!

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If you’re craving the flavors of a meaty wrap, but prefer something a little lighter, these low-carb ground beef lettuce wraps are the answer! The saucy ground beef contrasts beautifully with the soft yet crisp bell peppers, water chestnuts, and carrots. The crisp lettuce leaves are sturdy enough to hold the filling, offering a delicious alternative to flour or corn tortillas. 

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The magic of this dish lies in its layered heat – the shrimp first rests in a spicy marinade, then finishes in a pan with a second hit of chili paste that’s used to build the mouth-watering sauce. 

It’s this effortless yet sophisticated technique that makes this recipe a real gem – simple and fast enough for a busy weeknight with the family, yet perfectly elegant for celebrating special occasions like a festive Christmas Eve supper, a sparkling New Year’s Eve party, or Game Day gathering!

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This Mexican Chicken Marinade is my go-to marinade for chicken. But especially for any grilled Mexican meat (it’s also great on beef), the flavors are so bright and lovely, and the process is quite easy. To make the marinade, whisk together the ingredients in a bowl, and then poke the chicken all over with a fork. Pour the marinade over the chicken in a plastic bag without any mess. Pop the bag in the fridge to allow the chicken to soak up all the wonderful, warm spices.

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This Cabbage and Carrot Salad is also known as coleslaw, a salad made with shredded cabbage and carrots. Coleslaw actually means “cabbage salad” and is popular served as any side dish, but particularly with pulled pork, Thai food, or Mexican dishes. I really love this dish for Cinco de Mayo with cilantro.

A traditional coleslaw contains carrot and onion in addition to cabbage and is usually made with mayonnaise or salad cream. I like to buy ready-made coleslaw, order “take-out,” or I just make my own. I will admit it, one of my favorite coleslaws is Kentucky Fried Chickens’ slaw.

This easy cabbage and carrot salad (without mayo) has an “Asian-style” twist, with the crushed peanuts on top. I swap out a traditional mayo coleslaw dressing for a fresh vinaigrette, with lots of herbs. This salad keeps well for days and comes together in 15 minutes!

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Serving a bowl of hearty Southwest Chicken Chili is my kind of dinner, because it leaves you full and satitsfied. With just a few minutes of prep, this wholesome dinner is prepped and simmering on the stove. Chicken chili in the slow cooker is also quite easy, as the crock pot will do the hard work! The addition of poblano peppers gives it a Southwestern flair—so don’t skip them! This recipe takes no time to make, but if you cook it in the slow cooker (option below), it’s about 4 hours on high, or 8 hours on low.

This cozy chicken chili is delicious served with fresh avocoado and sour cream (and a few sprinkles of green onions), with either sturdy tortilla chips or soak up the juices with hot crunchy bread. Or, make a Southwest Chicken Chili with cream cheese for a “creamy” chili dish. We also love Southwest Bowls for dinner!

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You know I love a good layered salad! We’ve been making various “cake pan” salads for years, and this Chili Cornbread Salad is a family favorite. Think of it as a salad turned casserole, if you will–a lovely Cornbread Salad Casserole with a zippy dressing!

If you want to serve a hot casserole with similar ingredients, give our Cowboy Cornbread Casserole a try!

What is Chili Cornbread Salad?

Cornbread is a quick bread made with cornmeal, baked, cooled, and then crumbled and added to the salad. We use a cornbread mix, with green chilis, which turns out perfect. Then start the layering process with the beans, veggies, creamy dressing, chunks of cornbread, and topped with bacon and cheese. The last touch is to add fresh chunks of avocado and black olives!

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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

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Why making Kahula Cake is so easy and perfect for entertaining!

This from-scratch cake recipe (or even with the texture of Kahlua brownies) that I’m bringing you today uses one of my favorite liqueurs, Kahlua. It takes only minutes to whip up this cake batter, baked in a 9×13 pan. I also love to prepare and bake the cake ahead of time. It’s optional to frost the cake and allow it to harden up (I pop in the fridge), and then cut into small serving squares and freeze.

How simple to pull small servings from the freezer when you have company, to quickly defrost and serve the most fabulous square of dessert! Everyone loves this cake! And of course, if you want to make a cake without Kahlua and coffee, then try my Best Chocolate Cake recipe!

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If you’re looking for tips for how to make an epic taco board, or more info on large charcuterie boards, then you’ve come to the right place. Grab the recipe and tips to make your own Taco Chacuterie Board. Years ago we created this beautiful Easy Taco Dinner Recipe Board–and now it’s super popular all over the web. Yes, I love a good taco board.

Taco Charcuterie Board

Make dinner special with an awesome build-your-own Mexican-inspired board. This board is served on our BIG BOARD, with mini steak tacos.

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