tasty Mexican cabbage salsa

This recipe is one of my favorite summer snacks! My favorite Mexican restaurant in Leavenworth, Los Camparos, always serves it as an appetizer with chips, and I just love it. I made it this Sunday afternoon. Mexican cabbage salsa…

This is a super yummy and super healthy (and low calorie!) snack. Great with tortilla chips, although I love it so much, I sometimes just eat it as a salad!



8 plum tomatoes (or about 1 1/2 cups cherry tomatoes), diced into small pieces

1/2 red onion, diced

3 T fresh cilantro, chopped

1/2 head green cabbage (or red, but I prefer green), cut into small pieces

1 clove garlic, minced

1 jalapeno pepper, diced

2 limes, squeezed for juice (more lime juice can be added to your liking at the end, if needed)

1 teaspoon salt

1/2 teaspoon sugar

Combine all ingredients. Chill a few hours. (It tastes better the longer you refrigerate!!). Serve with tortilla chips.


5 thoughts on “tasty Mexican cabbage salsa

      • i just went to leavenworth a few days ago and ate at that restaurant and wanted to remake their “salsa dela mexicano” i asked them what it was called and how it was made. i was looking up how long to “pickle” it and stumbled upon your recipe everything is the same that they told me the only difference is you pickle it in the refrigerator for a week or two. great recipe i am making some tomorrow only i won’t taste mine right away. I was debating weather or not to water bath it or pressure cook it or just leave it in the refrigerator. i’ll let you know which one i did and how it turned out! ;)

      • charlee: oh, that’s so great to know. I did notice it tastes better after being in the fridge a while, but I didn’t realize they pickle it for up to 2 weeks!! wow. I love Los Comparos!!

  1. Pingback: Mexican Cabbage Salsa experimentation | jewelsincolorado

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