Pico de gallo with cabbage (Mexican coleslaw) recipe includes fresh tomatoes, red onion, jalapeño, cilantro, and lime. And, it's mayo free and refreshing.
Preparation Time
20 mins
Total Time
20 mins
Calories
42 Calories
Recipe Instructions
Step 1
Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.
Ingredients
3 tablespoons red wine vinegar
5 roma (plum) tomatoes, diced
1 head cabbage, shredded
7 tablespoons lime juice
0.25 teaspoon ground black pepper
0.25 teaspoon salt
0.25 cup chopped fresh cilantro, or to taste
0.125 teaspoon cayenne pepper, or more to taste
0.25 teaspoon chili powder
0.25 red onion, diced, or more to taste
0.25 cup pickled jalapeno slices, diced and juice reserved
