Cabbage Salsa Recipes

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CABBAGE SALSA - MEXICAN COLESLAW



Cabbage Salsa - Mexican Coleslaw image

This delicious cabbage salsa is Mexican Pico De Gallo combined with fresh crunchy green cabbage and lemon or lime juice! An absolutely fabulous complement to almost any Mexican dish!

Provided by Kate

Categories     condiment     Salad

Time 15m

Number Of Ingredients 9

4 cups chopped or shredded cabbage
2 cups diced tomatoes
1/2 cup finely diced red onion
1/4 cup finely diced jalapeno pepper
1/4 cup fresh squeezed lemon juice
2 cloves finely diced or minced garlic
1 tsp seasoned salt (or more to taste)
pinch ground cayenne pepper
1 Tbsp fresh chopped cilantro

Steps:

  • Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
  • Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
  • Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CABBAGE SALSA



Cabbage Salsa image

Number Of Ingredients 9

1 (10 ounce) bag angel hair shredded cabbage, chopped
1 (4 ounce) can diced green chiles
1 roma tomato, seeded and finely chopped
1 green onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh jalapeno, seeded, finely diced
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • In large bowl stir together the cabbage, chiles, tomato, onion, cilantro, jalapeno, salt, garlic powder and pepper.
  • Transfer to a jar and store in the refrigerator overnight.

CABBAGE SALSA



Cabbage Salsa image

This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.

Provided by MelodyOHare

Categories     Vegetable

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

8 plum tomatoes, diced into small pieces
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
1/2 head red cabbage or 1/2 head green cabbage, cut into small pieces
1 clove garlic, minced
1 jalapeno pepper, diced
2 limes, juiced,use the juice,discard the fruit
1 teaspoon salt
1/2 teaspoon sugar

Steps:

  • Combine all ingredients.
  • Chill for a few hours.
  • Serve with tortilla chips.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)



Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno 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 that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

WHOLE ROASTED CABBAGE WITH GRAPEFRUIT AND CAMPARI SALSA



Whole Roasted Cabbage With Grapefruit and Campari Salsa image

This vegetable side dish from Francis Mallman features a whole roasted cabbage dressed with grapefruit, walnuts, and a Campari-tinged salsa.

Provided by Francis Mallmann

Time 2h

Yield Serves 6

Number Of Ingredients 7

1 green or red cabbage (about 2 pounds/1 kg)
¼ cup extra-virgin olive oil
1 pink grapefruit
½ cup (60 g) broken walnuts
¼ cup extra-virgin olive oil
2 Tbsp. Campari
1 tsp. chopped fresh rosemary

Steps:

  • Heat the horno, or a home oven, to 350°F (180°C).
  • Trim off any damaged outer leaves from the cabbage and trim the core end so it sits flat. With a sharp knife, cut a deep X into the core and put the cabbage in a very large pot with plenty of water to cover. Bring to a boil over high heat, and blanch for about 5 minutes. Drain and pat the cabbage dry.
  • Pour the olive oil into a large deep cast-iron skillet or Dutch oven and roll the cabbage around in it until thoroughly coated. Cover the skillet or Dutch oven tightly with foil or a lid, place in the oven, and roast for about 30 minutes. At this point, check the cabbage for doneness by seeing how deeply you can pierce it with a long metal skewer or kitchen fork. This will give you an idea of how much more cooking time it needs. If the pot seems dry, add a little water.
  • Baste the cabbage with more oil and return it to the oven, uncovered, to roast for 40 to 60 minutes (depending on the size of the cabbage), or until it can be easily pierced all the way through.
  • Meanwhile, make the salsa. Using long-handled tongs and a pot holder, hold the grapefruit over a hot fire (or gas burner), rotating it occasionally, until the peel is spotted with char in patches, about 5 minutes. When the grapefruit is cool enough to handle, cut it into eighths and scrape the pulp and juice into a small bowl, discarding the seeds and membrane.
  • Choose the two least-charred pieces of grapefruit peel and discard the rest. Set the peel down flat; with a small sharp knife, pare off all the bitter white pith, leaving only the zest. Finely chop the zest and set it aside.
  • Toast the walnuts in a small pan for about 5 minutes, until crisped and fragrant. Combine the olive oil, Campari, rosemary, grapefruit pulp and juice, and half the grapefruit zest in a bowl and whisk to combine. Taste and add more grapefruit zest only if you think it needs it.
  • To serve, set the cabbage on a carving board like you would a roast. Cut it in half through the core, lay the halves down flat, and carve them into wedges, keeping some core attached to each slice to hold them together. Spoon some salsa over the plated slices and serve the rest on the side.

CABBAGE SALSA



Cabbage Salsa image

This recipe is a variation of one from my husband's family. The first time I heard of "cabbage salsa", I must admit that I thought it sounded a little strange. But I was blown away when I tried it! This is fabulous with chips, or as a condiment for tacos, etc. It's the best!

Provided by Sommer Clary

Categories     Vegetable

Time 20m

Yield 1 large bowl

Number Of Ingredients 8

4 cups shredded cabbage (about 1/2 of a cored head)
2 scallions, thinly sliced
4 tablespoons minced red onions
2 serrano peppers, minced (seeds in for spicy, seeds removed for mild)
3 ripe tomatoes, seeded and diced
1 bunch cilantro, stemmed and chopped
1/4 cup red wine vinegar
garlic salt and freshly ground pepper, to taste

Steps:

  • In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 170.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.9, Carbohydrate 38.2, Fiber 13.5, Sugar 22.9, Protein 9.1

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