Cabbage salsa is one of my favorite early-season fresh garden salsas!
They ain’t no salsa like fresh garden salsa! If you grow your own tomatoes and make fresh salsa, it is REALLY hard to go back to store bought salsa. Even the pico de gallo found in the vegetable section of your supermarket is often made with under-ripe hybrid tomatoes and swimming in vinegar.
So what do you do for early summer gatherings, Cinco de Mayo celebrations, Memorial Day and Fourth of July barbecues while you are still waiting for those red lovelies to ripen? Try this cabbage salsa!
In addition to using this straight up on tortilla chips, you can also use it as a topper for tacos, nachos, or any mexican dish, really. We also love it stirred into black bean soup or as a side dish with fish.
It is very versatile and easily adapted to the ingredients you have on hand.
Ingredients for Cabbage Salsa
- One small head of green cabbage (or about half of a large head)
- 1/2 cup diced purple onion
- handful of cilantro
- large green jalapeno, seeded and chopped
- 1 red tomato, diced, optional – when in season
- salt, pepper and garlic to taste
- splash of lime juice (lemon juice works in a pinch)
- splash of olive oil
How to Make Cabbage Salsa
Chop the cabbage, onion, cilantro, jalapeño and tomato into very small pieces. Mix all of the chopped vegetables together in a bowl. Season with the lime juice, salt, pepper, garlic and olive oil to taste. Serve in a cute bowl along with your margaritas.
Enjoy!
