Cabbage Salsa/Mexican Slaw
- 1 head of green cabbage
- 1 bunch of cilantro
- 2 cans of sliced jalapenos in escabeche (pickled)
- 1 fresh lime
- salt and black pepper to taste
(Salt and pepper not shown below)
Halve the head of cabbage to remove the core and really chunky white parts at the base of the head, chop to preferred texture, rough dice is good, so is thinly sliced. Toss into a bowl.
Open cans of jalapenos just a crack and pour liquid over the cabbage, remove the goodies and slap’em down on the cutting board.
The jalapenos come packed with carrots and onions; separate them first, chop finely and toss them into the bowl.
Separate about half of the jalapenos on the board and chop finely and add to the cabbage. Save the rest or toss em, your call. *Note: (Personal threshold of pain is important here; all cans differ in spiciness a little. Here’s a rule of thumb, if you aren’t snacking on the leftover slices yet, start with less than half of peppers, and add till you are happy.
Chop cilantro to preferred texture, add to cabbage.
Add juice of 1 lime (more if you like).
Add salt and pepper to taste.
It’s really better the next day so if possible let it sit in the fridge for a bit and stir occasionally, and pat yourself on the back for resisting the urge of immediate gratification.