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white ceramic bowl filled with cabbage style salsa surrounded by corn tortilla chips
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5 from 3 votes

Cabbage Salsa

Restaurant style cabbage salsa; perfectly scoop-able with warm, homemade tortilla chips!
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: cabbage salsa, Mexican coleslaw, pico do gallo
Servings: 12 servings
Calories: 30kcal
Author: Erin
Cost: $3

Ingredients

  • 1 large tomato
  • ½ head cabbage
  • 1 sweet onion
  • 1 bunch green onion
  • 1 bunch cilantro
  • 1 lime juice of, two if dry
  • 1 Serrano pepper more or less to taste
  • 2 cups tomato juice unseasoned
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 1/ teaspoon black pepper more or less to taste

Instructions

For the Salsa:

  • In a food processor, or with a knife and cutting board, finely mince the cabbage, cilantro and Serrano pepper; add to a large bowl.
  • Dice the onion and tomato and add to bowl.
  • Slice the green onion thinly and add to bowl.
  • Pour in the tomato juice, and the juice of one to two limes.
  • Add the sugar, salt and pepper.
  • Toss together, add more salt or pepper to taste.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

  1. Using a food processor is the best way to get the perfect texture, but a knife and cutting board will do if you make sure to get the cabbage minced very finely. It's all about the texture and uniform pieces. 
  2. Store salsa covered, in refrigerator for up to 5 days. 
To make homemade tortilla chips:
  • Cut stacks of corn tortillas into 6 equal triangular sections.
  • Fry chips in batches, make sure oil is 350 degrees. Test tortilla should sizzle immediately when hitting oil.
  • Don't heat oil too hot; if it smokes it's too hot. 
  • Use a deep stock pot to pour oil in, and leave at least 6 inches head way. Don't fill oil deeper than 2 inches because oil level can rise quickly once tortillas are dropped in.
  • Drain chips on a parchment paper or paper bag lined baking sheet. 
  • Salt fried chips immediately with fine salt while still hot; this helps salt to stick.
  • Place pot of oil in a safe space (like in a turned off oven) while it cools down. Even oil that is off the burner can cause severe burns for several hours after frying. 

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 229mg | Fiber: 2g | Sugar: 5g | Vitamin A: 374IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg