This cabbage salsa is a great way to sneak in extra veggies! It’s marinated in lime and orange juice, and is perfect for adding to tacos or scooping up on chips. Customize the spiciness to your preference!
We adore homemade salsas! Try this classic salsa recipe, or get creative with this healthy Mango Salsa.
Mix up Your Chips & Dip Routine!
If you love the cabbage salsa that’s sometimes served with chips at Mexican restaurants, it’s simple to make it at home.
I had tried making it several times, but couldn’t quite get the flavors right, so I asked at my favorite Mexican place what was used in the marinade. The key ingredient I had been missing was orange juice! Just a few tablespoons gives this tangy salsa that sweet, citrusy flavor of an authentic Mexican cabbage salsa.
Whether you’re looking for a healthy dip for chips, or a tangy slaw for fish tacos, this Cabbage Salsa is the best!
What You’ll Need
- Red Onions
- Lime Juice
- Orange Juice
How to Make Mexican Cabbage Salsa
Step 1: Finely shred or mince your cabbage, carrots, tomatoes, jalapeños, red onions, and cilantro. Add it to a bowl, and mix it up.
Step 2: Into the bowl, add the lime juice, orange juice, vinegar and salt. Mix to evenly coat the vegetables, and then allow to marinate in the refrigerator for at least a couple hours, or for best results, overnight.
Fun Ways to Use Cabbage Salsa
Seafood Tacos: Tangy Mexican cabbage salsa is perfect compliment to seafood! Try it on these Blackened Salmon Tacos with Mango, or these delicious Spicy Shrimp Tacos.
Burrito Bowls: Build yourself a homemade Chipotle Burrito Bowl, and use this cabbage salsa as a topping!
Low Carb Mexican Food: Add it to a spread of low carb Mexican food, including Birria de Res (shredded beef), Crockpot Enchilada Chicken, and Mexican Cauliflower Rice.
Salsa Bar: Add to a variety of fun salsas and serve with chips! Mango salsa and this Salsa Verde would be a fun mix!
Other Healthy Salsa Recipes
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
- 4 cups cabbage shredded
- 1/2 cup tomato diced
- 1/2 cup cilantro chopped
- 1 carrot peeled and julienne cut
- 1 jalapeno chopped finely
- 6 tablespoons orange juice
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar or white wine
- 1/2 teaspoon salt or more, to taste
- Add all chopped and shredded vegetables together in a bowl and toss to combine.
- Add the juices and vinegar, and season with salt. Cover and refrigerate to marinate for at least 2 hours, or for best results, overnight. Mix together again, and then adjust the seasonings. The flavor and the heat of the salsa intensifies after it has soaked, so wait to add more jalapeno or salt until it's had time to sit and marinate.
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