Pico de Gallo with Cabbage (Mexican Coleslaw)
Ingredients:
- 1 head cabbage, shredded
- 5 Roma (plum) tomatoes, diced
- ¼ red onion, diced, or more to taste
- ¼ cup pickled jalapeno slices, diced and juice reserved
- ¼ cup chopped fresh cilantro, or to taste
- 7 tablespoons lime juice
- 3 tablespoons red wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, or more to taste
Directions:
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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.
