I’m calling this dish Mexican cabbage Salad because I don’t know what the real name is (if there is one). When Paul and I lived in the San Joaquin Valley of California (in the center of the state, away from the coast) the Mexican restaurants there would serve this type of dish. It’s normally served in a little bowl in addition to the salsa for dipping with chips. We never see it here on the Central Coast. We did a little experimenting and came up with a mixture that comes pretty close.
This cabbage mix is great as a dip for chips, a topping on carne asada tacos, or filling in burritos. It’s best to allow the mixture to chill at least 30 minutes before serving to allow the full flavor to develop.
1 small cabbage, finely chopped or grated
1-2 plum tomatoes, seeded and diced
1-2 jalapenos, finely chopped
1/4 cup lime juice
1/4 tsp pepper
1/4 tsp salt
- Chop or grate cabbage (I like to use the food processor with the grater blade) into fine pieces.
- Add chopped tomato, jalapeno, lime juice, salt and pepper.
- Mix well to combine and allow to chill 30 minutes before serving. Leftovers will keep a short time (1-2 days) in the refrigerator.