Spice Up Veggies with Cabbage Pico De Gallo
Written by Robyn O’Brien
Growing up in the South, I loved all things hot and spicy, from huevos rancheros in the morning to fajitas at night. The spicier the better.
But when we moved to Colorado twelve years ago, I realized (much to my dismay) that I was doing a pretty dismal job of getting fresh veggies into our diet. So we started trying to incorporate a few more greens.
And this weekend, while at a BBQ, these two worlds combined when a friend from New Orleans who was visiting Colorado introduced me to this Pico de Gallo recipe. It’s hot, spicy and loaded with…cabbage! Who knew that eating your veggies could be so easy?
So have it, it’ll feel good, taste good and it goes well with everything from grilled veggies to burgers…..but it may just be best as a stand-alone salad.
Cabbage Pico De Gallo
- 1 head of cabbage
- 1 large red onion
- 4 or 5 roma tomatoes
- 1 bunch of cilantro
- 3 or 4 limes
- 1/4 cup sliced pickled jalapenos with 2 or 3 TBSP. juice.
- 2 or 3 TBSP. red wine vinegar.
- 1/4 teasp. cayenne pepper
- 1/4 teasp. chili powder
- 1/4 teasp pepper
- 1/4 teasp salt (note: last 5 ingredients can be adjusted to taste)
Shred cabbage and red onion with a food processor and put into large bowl. Add: chopped tomatoes, juice of limes and chopped up leaves from cilantro. Add remaining ingredients to taste and stir.
Great (seriously great!) for several days stored in refrigerator. Stir before serving with chips, fajitas, salad, eggs, grilled veggies…or just by itself!
As originally seen on Better Recipes: Mexican