Pico de Gallo with Cabbage (Mexican Coleslaw) recipe
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Ingredients
- 1 head cabbage, shredded 5 Roma (plum) tomatoes, diced ¼ red onion, diced, or more to taste ¼ cup pickled jalapeno slices, diced and juice reserved ¼ cup chopped fresh cilantro, or to taste 7 tablespoons lime juice 3 tablespoons red wine vinegar ¼ teaspoon chili powder ¼ teaspoon ground black pepper ¼ teaspoon salt ⅛ teaspoon cayenne pepper, or more to taste
Nutrition Info
- 41.8 caloriescarbohydrate: 9.8 gcholesterol: : -fat: 0.2 gfiber: 3.6 gprotein: 1.9 gsaturatedFat: 0.1 gservingSize: -sodium: 139.3 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Pico de Gallo with Cabbage (Mexican Coleslaw)
Directions
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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.