Best Pico De Gallo With Cabbage Mexican Coleslaw Recipes
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
PICO DE GALLO COLESLAW
I decided to combine the flavors of coleslaw and pico de gallo and it came out super; tangy and creamy at the same time. If you want it spicy, leave in the seeds from the jalapeno.
Provided by Monica H
Categories Other Side Dishes
Time 10m
Number Of Ingredients 11
Steps:
- 1. Empty cabbage and carrot coleslaw mix into a big bowl. Fresh would taste great; I use the bagged one sometimes to save on time....
- 2. Finely dice the red onion, jalapeno (leave out seeds) and bell pepper and add to coleslaw. Mix to incorporate.
- 3. Now add your mayonnaise and mix well. Don't add mayo at the end because if you mix the slaw harshly (as you need to to mix in the mayo), the tender ingredients like tomato and avocado will be smushed and smashed and the salad will come out like a paste.
- 4. After mayo is in, now dice tomato and add it in along with the chopped cilantro, and mix gentley.
- 5. Dice avocado, add it in, and also juice the lime into the salad; mix gentley.
- 6. If you are using fresh pineapple, finely dice it and add it in. If you are using canned, drain juice out from the chunks, dice them up smaller, add in. Mix gentley!
- 7. At this point, salt and pepper it to taste. Refridgerate for at least 2 hours before serving. Garnish top with lime and diced avocado.
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
PICO DE GALLO W/CABBAGE
Our favorite restaurant makes the best Pico de Gallo we've ever tasted. It tastes just like this one, very fresh and fantastic with any Mexican dish.
Provided by BabushkaBlue
Categories Vegetable
Time 30m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Shred with food processor cabbage and red onion into large bowl. Add: Chopped tomatoes, juice of limes and chopped up leaves from cilantro. Add remaining ingredients and stir. Can be stored in refrigerator for several days. Stir before serving.
Nutrition Facts : Calories 49.2, Fat 0.4, SaturatedFat 0.1, Sodium 137.4, Carbohydrate 12.2, Fiber 4, Sugar 6.1, Protein 2.3
COLE SLAW WITH PICO DE GALLO
This is coleslaw with a kick! I ate something similar in a restaurant and came home and made up my own version. Goes well with grilled salmon!
Provided by Nana in Texas
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 5 ingredients together in a bowl.
- In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw.
- Next add1/2 cup of the pico de gallo and toss.
- Add seasoning if desired .
- Refrigerate until ready to serve. Garnish with cilantro.
Nutrition Facts : Calories 189.7, Fat 13.8, SaturatedFat 1.8, Sodium 593, Carbohydrate 15.9, Fiber 1.4, Sugar 14.5, Protein 0.9
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