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    Home » Recipes » Vegan Salads

    Mexican Cabbage Salsa

    Published on July 9, 2019 by Kate, Updated on May 25, 2021 - 8 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side overhead closeup of cabbage salsa with text overlay for pinterest

    This homemade cabbage salsa recipe is super easy to put together, insanely delicious, and super healthy too!  Mexican pico de gallo combined with fresh crunchy green cabbage pairs perfectly with tortilla chips, quesadillas, tacos, and more!

    side overhead closeup shot of cabbage salsa in a white bowl surrounded by tortilla chips

    What you need to make fresh Cabbage Salsa:

    • ripe tomatoes
    • red onion
    • garlic
    • fresh or pickled jalapenos
    • cilantro
    • lemon or lime juice
    • green cabbage
    • ground cayenne pepper
    • seasoned salt

    wide overhead shot of cabbage salsa in a white bowl with cilantro and a white napkin nearby

    Related recipe: Cabbage Ramen Salad

    How to make fresh Cabbage Salsa:

    Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl (Photo 1).

    Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.

    Chop or shred green cabbage (Photo 2) and add to pico de gallo mixture.  Stir to combine and serve (Photo 3).

    overhead process shots of how to make cabbage salsa

    Related recipe: Fresh Tomato Salsa

    How long will Cabbage Salsa last?

    Cabbage salsa is at it's best when eaten within 4-5 hours of making it.  Store any leftovers in an airtight container in the refrigerator and enjoy a slightly softer pico de gallo up to several days later.

    Related recipe: The BEST Guacamole Recipe

    How to cut your cabbage:

    You can chop or shred the cabbage according to your preference.  My favorite way to prepare the cabbage is to slice ¼ inch slabs of cabbage, then stack them and cut first vertically and then horizontally, creating fairly square cabbage bits.

    Related recipe: Vegan Egg Roll in a Bowl

    Want to make it spicier?

    Add a Seranno pepper or two in addition to the jalapeño to amp up the spice! 

    side overhead shot of cabbage pico de gallo salsa on a striped napkin with chips and lemon nearby

    What to serve Cabbage Salsa with?

    Basically anything Mexican Inspired!  Here are some ideas:

    • with tortilla chips and this vegan refried bean dip
    • with Vegan Black Bean Soup
    • Vegan Mexican pasta salad (another party favorite!!)
    • Jackfruit tacos
    • Vegan Black Bean and Rice Burrito Bowl
    • with Vegan Mexican Rice
    • topping Vegan Tamales

    If you’ve tried this Cabbage Salsa or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead closeup shot of cabbage salsa in a white bowl with a tortilla chip in it

    Cabbage Salsa - Mexican Coleslaw

    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!
    4.80 from 35 votes
    Print recipe Leave a comment
    Course: condiment, Salad
    Cuisine: Mexican
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 10 people
    Calories: 21kcal
    Author: Kate

    Ingredients

    • 4 cups chopped or shredded cabbage
    • 2 cups diced tomatoes
    • ½ cup finely diced red onion
    • ¼ cup finely diced jalapeno pepper
    • ¼ cup fresh squeezed lemon juice
    • 2 cloves finely diced or minced garlic
    • 1 teaspoon seasoned salt, or more to taste
    • pinch ground cayenne pepper
    • 1 tablespoon fresh chopped cilantro

    Instructions

    • 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.

    Notes

    • You can chop or shred the cabbage according to your preference.  My favorite way to prepare the cabbage is to slice ¼ inch slabs of cabbage, then stack them and cut first vertically and then horizontally, creating fairly square cabbage bits.  
    • Cabbage salsa is at it’s best when eaten within 4-5 hours of making it.  Store any leftovers in an airtight container in the refrigerator and enjoy a slightly softer cabbage pico de gallo up to several days later
    • Add a Seranno pepper or two in addition to the jalapeño to amp up the spice!

    Nutrition

    Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 20.5mg | Calcium: 29mg | Iron: 0.6mg

    More Vegan Salad Recipes

    • Vegan Stuffed Avocado Salad
    • Blueberry Vinaigrette (Vegan Salad Dressing)
    • Amazing Vegan Broccoli Salad
    • Best Vegan Feta

    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen

      February 24, 2021 at 4:48 pm

      I can't get to the store, do you think canned tomatoes would work? I have everything else...

      Reply
      • Kate

        February 25, 2021 at 11:34 pm

        Hi Karen, I think canned tomatoes might be a little too soft compared to the cabbage texture, so I am not sure it will turn out great. You can always try it without tomatoes, then if something feels like it's missing, add a tiny bit of canned tomatoes and see if the salsa is improved. If you try it with canned tomatoes, please let me know!

        Reply
    2. Sharon

      August 06, 2020 at 7:09 pm

      I don't see cilantro in the ingredients with amounts. How much cilantro do you use?

      Reply
      • Rebecca

        August 11, 2020 at 7:57 pm

        I use about 1 Tsbp fresh chopped cilantro. Added the amount to the ingredient list... Thanks for noticing that I missed that!

        Reply
    3. Annie Jost

      June 13, 2020 at 12:29 pm

      Hi! I grew up vegetarian, but even though I've occasionally been eating red meat now, I miss vegan and vegetarian cooking! Your recipes are amazing, thank you! I just made thre cabbage salsa last night for my beef tongue tacos.... ABSOLUTELY DELICIOUS salsa!

      Reply
      • Rebecca

        June 17, 2020 at 10:21 am

        So glad you enjoyed the salsa!

        Reply
    4. shama

      October 03, 2019 at 2:12 pm

      So tasty & healthy!

      Reply
      • Rebecca

        October 03, 2019 at 4:50 pm

        Thanks! It's a favorite around here!

        Reply

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