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.
You can chop or shred the cabbage according to your preference. My favorite way to prepare the cabbage is to slice 1/4 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!