We had joined the family for dinner a few nights ago, and as luck would have it, we decided to enjoy dinner out. Once the decision was made to eat out, next we had to decide where. Quickly we all found ourselves agreeing on the same place, our favorite Mexican food restaurant.
Once there we were quickly given menus and the usual basket of chips and salsa, except this, was not the usual tomato salsa, this was a delicious chopped Cabbage Salsa. Honestly, I had never enjoyed a salsa that was not tomato-based. But once tasted, I am sure I ate more than my fair share!
Fortunately, another bowl was delivered before we could even ask...
Now the quest was on, could I make this myself, at home?
I love the internet for times like this, a few words of inquiry, and I had a plethora of Cabbage Salsa recipes to look through. Because I had never made anything like this before I needed a starting point. But nothing seemed exactly like the restaurant salsa. But I did not let that small issue get in the way.
And I must say, while probably not exact, this is very, very close to the restaurant salsa and we loved it just as much. The lime, garlic, and cilantro are a sure hit for delicious flavor.
I will definitely be making this Cabbage Salsa again because there is always a good reason to enjoy crunchy chips with salsa. Such as Mondays or being hungry before dinner, or Thursdays, and of course the usual, Taco Tuesday!
1/4 wedge from a medium-size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*
Combine well, let sit at room temperature to mellow and allow the flavors to marry.
One to two hours is fine. Serve at room temperature with lots of crispy tortilla chips.
* tastes vary, you may certainly use more of this ingredient if desired.
I will definitely be making this Cabbage Salsa again because there is always a good reason to enjoy crunchy chips with salsa. Such as Mondays or being hungry before dinner, or Thursdays, and of course the usual, Taco Tuesday!
Ingredients needed for this recipe:
- cabbage
- tomato
- cilantro
- garlic salt
- white onion
- lime
- jalapeno pepper
- chef's knife
- paring knife
- cutting board
- measuring spoons
- serving tray
- storage jar
Cabbage Salsa
Inspired by dinner out with the family and a little help from Life's Ambrosia
Inspired by dinner out with the family and a little help from Life's Ambrosia
1/4 wedge from a medium-size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*
Combine well, let sit at room temperature to mellow and allow the flavors to marry.
One to two hours is fine. Serve at room temperature with lots of crispy tortilla chips.
* tastes vary, you may certainly use more of this ingredient if desired.
Storage options for Cabbage Salsa. Store covered in the refrigerator for up to two days. While the crunch will soften a bit, you can make this ahead and store it until serving. Do no freeze...
UPDATE:
For your convenience, a "copy and paste" version of Cabbage Salsa has been
included below.
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Printable "copy and paste" version:
Cabbage Salsa
Inspired by dinner out with the family and a little help from Life's Ambrosia
Inspired by dinner out with the family and a little help from Life's Ambrosia
1/4 wedge from a medium-size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*
Combine well, let sit at room temperature to mellow and allow the flavors to marry.
One to two hours is fine. Serve at room temperature with lots of crispy tortilla chips.
* tastes vary, you may certainly use more of this ingredient if desired.
* tastes vary, you may certainly use more of this ingredient if desired.
Storage options for Cabbage Salsa. Store covered in the refrigerator for up to two days. While the crunch will soften a bit, you can make this ahead and store it until serving. Do no freeze...
~~~~
I've never had cabbage in my salsa. Sounds interesting!
ReplyDeleteAlexandra
OnRockwoodLane.com
EyeLoveKnots.com
This is different, but OMG so good! I hope you give it a try, thanks for stopping by!
DeleteThis sounds really good. I never would have thought to make salsa from cabbage! Thanks for sharing at the What's for Dinner party! Have a great week and Happy 4th of July!
ReplyDeleteI am with you, I would never had thought of this if we had not enjoyed it while eating out that evening!
DeleteAll right, I'm curious now .. will have to give it a shot
ReplyDeleteFeel free to up or leave out any spice in the recipe. But I love it!
DeleteNever heard of this but it sounds so good. Going to have to try it. Thanks so much for linking up at Food Friday 13 for New Year’s Party Recipes. Shared.
ReplyDeleteThank you Dee! It is different and yet so good! Perfect with tortilla chips.
DeleteCONGRATS Melynda! Your post is FEATURED at Food Friday 14 for Healthy Recipes from the previous linkup for New Year’s Party Recipes.
ReplyDeleteDee, thank you!
Delete