Spicy Mexican Cabbage Salsa


This is another fabulous Tish recipe.  I need to get her bio on this site because her stuff is AMAZING!  She has a Zucchini Carpaccio recipe that will bring down the HOUSE!

I store mine in mason jars – THIS IS NOT a canning recipe.

There is a local restaurant that makes something similar to this – but this is way better and you control the spice and the ingredients – can’t ask for anything more!

Spicy Mexican Cabbage Salsa

Prep Time: 20 minutes

Spicy Mexican Cabbage Salsa

This salsa will get better overnight as flavors meld. Makes enough for a big party, 14-16 servings!


  • 1 head green cabbage, shredded
  • 4 ripe tomatoes, coarsely chopped
  • 1 small white onion, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 1 bunch cilantro, coarsely chopped
  • 2, 4oz cans chopped jalapenos w/ juice
  • About 3 T canola oil – enough to moisten salad
  • Kosher salt
  • Fresh ground black pepper
  • 1 t. garlic powder, to taste


  1. Toss veggies and herbs, drizzle canola oil and toss again. Add seasonings, careful to taste and not over salt. Let stand 10 mins and enjoy with tortilla chips.

Carrie Hill

About Carrie Hill

Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.

5 thoughts on “Spicy Mexican Cabbage Salsa

  • Just finished making this YUMMY! Better that Pico de Gallo! Can’t wait to taste it after overnight, IF I can stay out of it tonight. Makes a big batch though, enough to share, haha. Love it, thanx!

  • Thank you for sharing this recipe. It’s delicious, refreshing and a super healthy way to add crunch and flavor to a meal! I made a batch this morning and served it with home made falafels because didn’t have time to make the requeset tahini sauce. No one missed the tahini sauce and instead, raved about the yummy cabbage salsa and how beautifully it complimented the falafels. This recipe is going to be a staple in my fridge and perfect for when I don’t have time to make a salad but still want to have a flavorful and healthy vegetable addition to a meal.

  • This stuff is amazing! More like a curtido, a Latin slaw. Can you also post the recipe you quoted “Tish’s Zucchini carpaccio” please?

    • Carrie Hill

      Hi Pintoo, Glad you like the salsa – Thanks so much for the new vocabulary word – I had no idea what a Curtido was until you said something!

      Unfortunately I don’t work with Tish anymore and cant get her Zucchini Carpaccio recipe. I roughly knew what was in it so maybe I’ll look for a similar recipe and try it out and post the results!

      Thanks for stopping by!

  • I never leave feedback about recipes… But I made this and I loved it … I served it as a side slaw with tacos and my 12 Guest raved about this … Thanks for sharing !

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