I am slightly obsessed with pico de gallo. I love Latin food and every time I find myself dicing up tomatoes, onions, jalapeño and cilantro, I know that things are about to get tasty…
When you think about pico de gallo, tortilla chips and tacos usually come to mind, but todays recipe combines the delicious fiesta inciting flavors of pico with the super versatile vessel of green cabbage.
This pico de gallo slaw can be swapped out for any other cole slaw purpose (at least as far as I am concerned) or can be added to fish tacos, used as a burger topping or added to a bed of lettuce for a quick salad. With so many uses, you may be adding this pico de gallo slaw to your regularly scheduled menu.
Let’s get started…
Start by gathering 10 ounces of very finely shredded green cabbage (angel hair cabbage, if you can find it), 1/4 cup of finely chopped red onion, 1 cup of finely diced roma tomatoes (seeds removed), 1 small finely diced jalapeño (seeds removed to minimize heat), 1/4 cup of finely chopped cilantro, 3 tablespoons of freshly squeezed lime juice, 1/3 cup of Mexican crema and a big pinch of sea salt and black pepper.
This is angel hair cabbage. It is super fine. My local grocery store carries it pre-shredded, but if you can’t find it, use a mandolin or very sharp knife to cut the cabbage really thin. I like using extra fine cabbage for this slaw, because it tends to allow the other flavors to shine through a bit more than more chunky cut cabbage does.
You can start by whisking together 1/3 cup of Mexican crema with 3 tablespoons of lime juice and a big pinch of sea salt and pepper in a large bowl and then add everything else… OR you can just toss it all in a big bowl and mix until everything is evenly distributed.
Whatever is easiest!
This slaw is delicious. The combination of those festive pico de gallo flavors and the creamy slaw is fantastic. The lime juice adds a great citrus brightness and the jalapeño adds just a touch of heat. This is a great slaw to have on hand.
Add to anything and everything and enjoy!
Pico de Gallo Slaw
Ingredients
- 10 ounces of green cabbage, very thinly shredded
- 1/4 cup of red onion, finely diced
- 1 cup of roma tomatoes, seeds removed, diced
- 1 small jalapeño, seeds removed, minced
- 1/4 cup of fresh cilantro, finely chopped
- 3 tablespoons of freshly squeezed lime juice
- 1/3 cup of mexican crema or sour cream
- sea salt and black pepper
Instructions
- Combine all of the ingredients in a large bowl and mix until evenly distributed
- Serve immediately or chill in an airtight container until ready to use
