Cabbage Salsa

Vicki Moser


I make this once a week. My family and friends love it! I can't take it to a function without the recipe to hand out.

pinch tips: How to Peel Tomatoes



No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Cabbage in salsa... who knew?! This recipe is a delicious combination of flavors and we were all thrilled with the result.


1 large
head of cabbage
1 bunch
green onions
1 bunch
cilantro, fresh
jalapenos, fresh
1/4 c
lemon juice
1 1/2 Tbsp
garlic power
1 tsp
cumin, ground
1 tsp
1 tsp
white pepper
1 Tbsp
red wine vinegar
roma tomatoes

Directions Step-By-Step

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.
Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
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!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #cabbage, #Summer, #avocado