Pico de Gallo with Cabbage (Mexican Coleslaw)

Name: Pico de Gallo with Cabbage (Mexican Coleslaw)
Total time: 80
Yield: 10
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

Recipe by mommy from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

10 servings

•

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

Instructions

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.