This cabbage pico de gallo is not only beautiful and fresh but also tastes amazing! This recipe has lightly salted cabbage with fresh flavors of tomato, onion, cilantro, juiced with fresh lime and lightly seasoned with cumin. Great on it’s own as a topping or eaten as a dip with chips. You will make this over and over again.
Cabbage Pico De Gallo
This cabbage pico de gallo is the stuff that I grew up on. My grandmother would make it for every get together and it wasn’t until my dad made a special request earlier this year that I remembered how much I loved this recipe. You can use it for EVERYTHING! My dad and I love this on top of any home grilled steak taco for some much needed crunch. Yumm! However, it can be eaten on it’s own like a salad, or eaten with tortilla chips…or really anything. I did add one twist to the recipe…I added purple cabbage and oh am I in love.
Ingredients are green and purple cabbage, cilantro, jalapeno peppers, limes, red and yellow onion, roma tomatoes, salt and cumin.
Chop all ingredients in a large bowl and squeeze lime, add seasonings and mix well. Cover with cling wrap and put in the fridge to cool. Quick tip: The longer this sits in the fridge the better it will taste. This is a perfect dish to make the day before any party. I recommend a minimum of one hour in the fridge for the flavors to combine. Then mix again just before serving.
This cabbage pico de gallo is not only beautiful and fresh to look at but tastes amazing as well. Lightly salted cabbage with fresh flavors of tomato, onion, cilantro, juiced with fresh lime and lightly seasoned with cumin. Great on it’s own as a topping or eaten as a dip with chips. You will make this over and over again.
- 1 small red cabbage (chopped)
- 1 small green cabbage (chopped)
- 4 jalapenos (seeds and membrane removed and chopped)
- 3 limes (juiced)
- 1 medium red onion (chopped)
- 1 medium yellow onion (chopped)
- 6 roma tomatoes (chopped)
- 2 bunches of cilantro (est. 2 cups chopped)
- 2 teaspoons of minced garlic
- 2 teaspoons of salt
- 1 teaspoon of cumin
- Chop all fresh ingredients into a large bowl.
- Add juice of three limes.
- Add salt, cumin and minced garlic.
- Mix well.
- Cover will cling wrap and refrigerate for an hour or longer.
Sometimes it is hard to find small heads of cabbage, if this is the case cut a medium head of lettuce in half and use half.
If you can handle spice, chop the jalapenos with the seeds and throw them in.
When chopping the tomatoes use the sharpest knife you have or you will have messy tomatoes. If you don’t have a sharp knife, de-membrane the tomato and only add the outer shell to the bowl.
- Category: Sides
- Cuisine: Mexican
Keywords: Cabbage Pico de gallo