CABBAGE SALSA - MEXICAN COLESLAW
Steps:
- 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.
Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
CABBAGE PICO DE GALLO SALSA
We had this salsa at our local Mexican Restaurant and we have wanted to know how to make it for many years now, and I finely asked them how they made it, of course I don't think its just like theirs but its close, so have a try its really good.
Provided by Jean Romero
Categories Other Snacks
Time 30m
Number Of Ingredients 10
Steps:
- 1. Shred with food processor, cabbage and onion and put into a large bowl.
- 2. Add chopped tomatoes, juice of limes and chopped up leaves from the cilantro.
- 3. Add remaining ingredients and stir, serve with corn chips.
- 4. Can to stored in refrigerator for several days. Stir before serving. ENJOY
CABBAGE SALSA
This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.
Provided by MelodyOHare
Categories Vegetable
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Chill for a few hours.
- Serve with tortilla chips.
POPCAT'S CABBAGE SALSA
I love Cabbage Salsa, but I like the cabbage shredded not chopped. Texture and visual appeal are important! I also like it fresh, so this is a rather small recipe. This is a Popcat original - taking what I like from here and there and putting it together.
Provided by Popcat
Categories Vegetable
Time 2h20m
Yield 3 Cups, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Shred the Cabbage and put it in a mixing bowl.
- Sprinkle with the Salt and mix well.
- Chop the Onion add it to the bowl and toss.
- Slice the Green Onion, thinly on the diagonal, both green and white add it to the bowl and toss.
- Mince the Garlic and mix it in well.
- Seed the Jalapeno Pepper, mince it add it to the bowl and toss (Wash your hands before you rub pepper goop in your eyes!).
- Chop the Cilantro add it to the bowl and toss.
- Seed and dice the Roma Tomato add it to the bowl and toss.
- In a separate bowl pour in the juice of the Lime and the Lemon.
- Add the Orange Juice, Apple Cider Vinegar, Hot Sauce (I like Cholula) and Sugar and mix well.
- Pour the juices over the Cabbage mixture and grind some Black Pepper over the top. Mix well and let it sit for at least a couple of hours so the flavors can blend.
- Serve with Tortilla Chips before a meal or as a Side Dish.
Nutrition Facts : Calories 44.1, Fat 0.2, SaturatedFat 0.1, Sodium 415.8, Carbohydrate 10.7, Fiber 2.8, Sugar 5.7, Protein 1.7
SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE
Provided by Food Network
Categories main-dish
Time P1DT5h25m
Yield 16 pupusas, 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
- For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
- Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
- For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
- To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
- Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.
CABBAGE PICO DE GALLO
A cabbage-based pico de gallo.
Provided by Josh
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h20m
Yield 20
Number Of Ingredients 9
Steps:
- Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 27 calories, Carbohydrate 6.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 245.2 mg, Sugar 3 g
CABBAGE SALSA
Cabbage in salsa... who knew?! This recipe is a delicious combination of flavors and we were all thrilled with the result.
Provided by Vicki Moser
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
- 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
- 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
- Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams
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