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?
- 4 cups chopped cabbage, from about 1 pound of cabbage or ½ a medium head
- 2 roma tomatoes, small diced
- ½ cup finely diced red onion
- 1 large clove garlic, minced
- 1 jalapeno, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ¾ teaspoon kosher salt
- 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.