Mexican Cabbage Salsa
135 min
Serves 8
A crunchy, tangy cabbage salsa marinated in citrus and vinegar — just like the version served with chips at Mexican restaurants, and great on seafood tacos.
dairy-freegluten-freeveganvegetarian
cabbagechip dipsalsaslawtaco topping
Preparation time
- Total
- approximately 135 minutes
- Preparation
- 15 minutes
Ingredients
- 4 cups cabbage (shredded)
- 1/2 cup tomato (diced)
- 1/2 cup cilantro (chopped)
- 1 carrot (peeled and julienne cut)
- 1 jalapeno (chopped finely)
- 6 tablespoons orange juice
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar (or white wine)
- 1/2 teaspoon salt (or more, to taste)
Instructions
- Add all the chopped and shredded vegetables together in a bowl and toss to combine.
- Add the orange juice, lime juice, and vinegar, and season with salt. Cover and refrigerate to marinate for at least 2 hours, or overnight for best results.
- Before serving, mix again and adjust the seasonings. The flavor and heat of the jalapeño intensifies as it soaks, so wait until after marinating to add more salt or jalapeño.
Notes
- Total time includes at least 2 hours of inactive marinating; active prep is only 15 minutes.
- Best made the day before — the cabbage softens slightly and the citrus-jalapeño flavors meld beautifully overnight.
Substitutions
- White wine vinegar can be used in place of red wine vinegar.
- For a milder salsa, seed the jalapeño before chopping or use half the amount.
Nutrition (per serving)
- calories
- 23.0
- carbs_g
- 5.0
- fat_g
- 0.1
- protein_g
- 1.0
Source:
https://sunkissedkitchen.com/mexican-cabbage-salsa/
Michelle Miller, Sunkissed Kitchen, 2022