Salsa with crunch…
Do you like your salsa to have a little extra crunch? Then a cabbage salsa is perfect for you. It takes what’s so good about homemade coleslaw and combines it with the heat and tang of spicy salsas. This is a great option as a barbecue side, and it’s a terrific alternative to fries with a burger.
The heat comes from mainly from jalapeño peppers, with a small kick from pepperoncini peppers. The pepperoncini supply more of the mildly spicy tang that’s so good about this salsa.
Cabbage Salsa
Ingredients
- 1/2 cabbage chopped
- 1 medium red onion chopped
- 3 tomatoes chopped
- 1 bell pepper chopped
- 1 jalapeño pepper diced
- 3 pickled pepperoncini peppers diced
- 1/4 cup cilantro chopped
- 1 tablespoon garlic minced
- 1/4 cup vinegar
- 1/4 cup vegetable oil
- 1/4 cup sugar
- Salt and pepper to taste in the dressing
Instructions
- Mix the cabbage, tomatoes, peppers, onion, and cilantro in a bowl.
- In a separate bowl, combine the garlic, vinegar, vegetable oil, and sugar and mix thoroughly. Add salt and pepper to taste.
- Pour the dressing over the chopped vegetables and mix thoroughly.
- Refrigerate for at least an hour before serving for the best flavor.
Video
Notes
If there is no pickled pepperoncini available, you can opt for another pickled pepper or swap out an additional jalapeño pepper. With the latter, you’ll gain in spice, but lose in tang.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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