Cabbage is one of those vegetables that I’ve noticed always ends up with inevitable leftovers. Whether I use it to make a slaw or in some sort of soup, I’m never able to use it all at once. Last summer I started making this cabbage salsa as an easy solution to using up leftovers since it requires only a few ingredients and comes together quickly. I missed it so much over the winter months though that it’s the first thing I made when I received our first cabbage of the season in this week’s CSA share. It’s crisp, refreshing, and has the slightest kick of heat from the jalapeño. Even my non-cabbage loving kids have taken to enjoying this one with us.
I like the confetti of color that comes from using both red and green cabbage, but keeping it to one variety works fine as well. I lean heavier on the cabbage than tomatoes, but again that’s personal preference. We like this with a simple bowl of chips and also as an accompaniment to grilled fish or tacos. One of the simplest joys of summertime is a heaping bowl of fresh salsa, don’t you think?
Cabbage Salsa
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6-8 side servings
Ingredients
- 4 cups chopped cabbage, from about 1 pound of cabbage or 1/2 a medium head
- 2 roma tomatoes, small diced
- 1/2 cup finely diced red onion
- 1 large clove garlic, minced
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 3/4 teaspoon kosher salt
Instructions
- Toss all ingredients together in a bowl and add additional lime, salt, and pepper to taste. Allow salsa to chill 30 minutes for flavors to meld before serving.
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Jessie Snyder says
This is so brilliant Emily, I never thought to use cabbage this way before. But seeing it here, it makes perfect sense! I’m always finding a quarter of a head lagging around in the fridge too. Hope you and your littles are soaking up and enjoying summer to the fullest friend, <3.
Emily says
You’re sweet, Jessie. A friend brought something like this to the pool last year and I remember thinking it was such a perfect summery poolside snack! This summer has been somewhat different from past summers, but still good in every way. We’re learning through the ups and downs, and enjoying the extra time of being together. Thinking of you with love and hoping you’re loving all that CA sunshine!
Traci | Vanilla And Bean says
Absolutely delicious Emily! I love this recipe and could totally see stuffing this into a taco or burrito. I mean, I already put cabbage in/on these things so why not go ahead and make salsa! Fabulous share and beautiful captures. Here’s to beautiful summer and it’s abundance!
Emily says
Sometimes simple recipes like these can add so much to a meal, right? we love serving this in tacos too! Thank you, Traci!