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.
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 Facts
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