Name: Pico de Gallo with Cabbage (Mexican Coleslaw)
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cabbage, shredded - 1 head; Roma (plum) tomatoes, diced - 5; Red onion, diced, or more to taste - ¼; Pickled jalapeno slices, diced and juice reserved - ¼ cup; Chopped fresh cilantro, or to taste - ¼ cup; Lime juice - 7 tablespoons; Red wine vinegar - 3 tablespoons; Chili powder - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Salt - ¼ teaspoon; Cayenne pepper, or more to taste - ⅛ teaspoon

Ingredients for - Pico de Gallo with Cabbage (Mexican Coleslaw)

1. Cabbage, shredded 1 head

2. Roma (plum) tomatoes, diced 5

3. Red onion, diced, or more to taste ¼

4. Pickled jalapeno slices, diced and juice reserved ¼ cup

5. Chopped fresh cilantro, or to taste ¼ cup

6. Lime juice 7 tablespoons

7. Red wine vinegar 3 tablespoons

8. Chili powder ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Salt ¼ teaspoon

11. Cayenne pepper, or more to taste ⅛ teaspoon

How to cook deliciously - Pico de Gallo with Cabbage (Mexican Coleslaw)

1 . Stage

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.