This crunchy cabbage Mexican slaw is refreshing and easy to make. No mayo-required so it’s great for potlucks and picnics. A lovely change to ordinary salsa. Serve with chips or as a quesadilla topping.
Prep Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::10
Ingredients
1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeño 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
Directions
Combine cabbage, tomatoes, red onion, jalapeño slices, 2 tablespoons juice from jalapeños, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Cook’s Note
This is a pretty forgiving recipe, and you can adjust ingredients to your liking. You can add more cilantro, onion, or jalapeño depending on your tastes.
You can eat this right away, but it is best after you have given the flavors an hour or two to blend.
For those who don't like it too hot, La Costena brand makes a great pickled jalapeño that has lots of flavor and not too much heat.