This easy cabbage Pico de Gallo packs in all the flavors of your favorite Mexican salsa, but with the added crunch from the diced cabbage added in.
It is a no cook recipe that has all the bright green and red colors, and just the right balance of salty, spicy and tangy flavors you’d expect a salsa to have. Just like my watermelon Pico de Gallo and mango Pico de Gallo, this one's vegan, gluten free, dairy free and an incredibly healthy recipe to try out when you’re craving for something that’s salty, spicy and savory.
I’m guilty of being one of those who always ends up picking up more fresh produce than I can put to use. Whenever I have some extra cabbage in my fridge that I can’t figure out how to use, I always end up making this easy Pico de Gallo with cabbage recipe.
You probably won’t find this at your favorite Mexican restaurant, but give it one try and it’s surely going to be one of the best salsa recipes you’ve ever tasted. It's actually inspired by my all time favorite avocado Pico de Gallo recipe, which I almost always make on a taco night!
Quick Look: Cabbage Pico de Gallo
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 0 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Cabbage, tomatoes, onion, jalapeño, cilantro, lime juice.
- ♨️ Cooking method: Chop → mix → season → serve.
- ⭐ Difficulty: Very easy.
- 🥣 Serving ideas: Serve with Tajin shrimp tacos, burritos, grilled meats, tortilla chips, or as a fresh topping for bowls and salads.
Jump to:
What's So Great About the Recipe?
- It packs in all your favorite flavors from the traditional Pico de Gallo, but takes it up a notch with its crunchy texture.
- It is super versatile too- you can team it up with any of your favorite Mexican foods.
- It tastes incredible when used as a topping for Huevos Rancheros.
Recipe Ingredients
Cabbage: Chopped or shredded cabbage is the key ingredient for this recipe.
Tomatoes: I would recommend using red, juicy and ripe tomatoes to make this Mexican coleslaw. Roma tomatoes are a great option.
Red onion: Red onions bring a nice sharpness of flavor to the cabbage Pico de Gallo. Also read through my detailed post about how to choose the best onion for salsa and Pico de Gallo for more options and ideas.
Jalapeno: Jalapeños bring a kick of heat to the Pico de Gallo.
Cilantro: Chopped fresh herbs like cilantro just take this salsa to the next level.
Lime juice: A squeeze of fresh lime juice just ties all the flavors together.
Seasonings: I used some salt, crushed black pepper and red chili powder to season the homemade Pico de Gallo. You can also choose to swap the chili powder with a dash of Tajin spice mix.
See recipe card for quantities.
Substitutions & Variations
- Based on your personal taste preference, you can choose to shred the cabbage, just like you would in a coleslaw, or chop it up finely.
- To add some extra flavor to the cabbage Pico de Gallo, you can also add some fresh garlic into the mix.
- Consider adding other veggies into the mix! I love using cucumbers here for their crunchy texture. Also try my simple cucumber Pico de Gallo recipe!
How to Make Cabbage Pico De Gallo
Step 1: In a medium or large bowl, add all the chopped veggies and seasonings.
Step 2: Add the lime juice and stir. Let it sit at room temperature or in the fridge for 10 minutes. Serve and enjoy.
💭Top Tip
You can also choose to use a food processor to chop all the veggies together if you want to. That’s actually exactly what I did when making my homemade Turkish salsa.
Tips & Tricks to Nail the Recipe
- Remember to use a sharp knife to chop the tomatoes, cabbage, jalapeño and other ingredients and try to keep them all equally sized.
- Remember to use a large mixing bowl to combine all the ingredients together and let it sit for a few minutes before you serve it.
- If you’re worried about the chopped tomatoes releasing water, you can choose to core the tomatoes and remove their center, just using the outer fleshy portion.
- If you have fresh corn (or grilled corn) at hand, add some of it to the mix to make a nice corn Pico de Gallo.
- The salsa uses fresh ingredients, which is why it can last for just up to a day or two in the refrigerator, not more. And if you’re wondering if you can freeze Pico de Gallo, I’ve outlined a detailed post about that too.
- You can also use up your leftover Pico de Gallo in lots of different ways. Check my post on what to do with leftover Pico de Gallo for ideas!
How to Serve Cabbage Pico De Gallo
This crunchy and juicy Pico de Gallo can add tons of flavor and texture to your simple tacos. I always end up making this for taco Tuesday along with my fruity pineapple Pico de Gallo - my entire family loves it, and I've also used it to add a nice crunchy element to my chicken Fajita rice bowl.
I like teaming it up with some tortilla chips or nachos, and serving it as an appetizer for my house parties. You can also add this to your homemade sandwiches and wraps to give them a bit of crunchiness and texture. That, and a nice drizzle of my favorite Mexican Chamoy dip.
More Mexican Recipes
Looking for other recipes like this? Try these:
If you tried cabbage pico de gallo or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cabbage Pico De Gallo
Ingredients
- 2 cups cabbage chopped
- 1 cup tomato chopped
- 1 cup red onion chopped
- 1 jalapeno finely chopped
- 2 tablespoon cilantro chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon crushed black pepper
- ½ teaspoon red chili powder
Instructions
- In a medium or large bowl, add all the chopped veggies and seasonings.
- Add the lime juice and stir.
- Let it sit at room temperature or in the fridge for 10 minutes.
- Serve and enjoy.
Notes
- Remember to use a sharp knife to chop the tomatoes, cabbage, jalapeño and other ingredients and try to keep them all equally sized.
- Remember to use a large mixing bowl to combine all the ingredients together and let it sit for a few minutes before you serve it.
- If you’re worried about the chopped tomatoes releasing water, you can choose to core the tomatoes and remove their center, just using the outer fleshy portion.
