Pico De Gallo With Cabbage Recipe

Cooking Directions

• STEP 1.In a large bowl, combine diced tomatoes, onions, jalapenos, and cilantro.
• STEP 2.Add shredded cabbage to the bowl and toss to combine.
• STEP 3.In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
• STEP 4.Pour the dressing over the vegetable mixture and toss to coat.
• STEP 5.Let the pico de gallo sit for at least 30 minutes to allow the flavors to meld.
• STEP 6.Serve chilled with tortilla chips or as a topping for tacos and grilled meats.

Cooking Tips

• For a spicier version, leave the seeds in the jalapenos. For a milder version, remove the seeds and membranes.
• You can add diced avocado or mango for extra flavor and texture.
• Garnish with additional cilantro leaves before serving for added freshness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Drain any excess liquid before serving leftovers.
• Serve as a topping for grilled fish or shrimp for a light and refreshing meal.