Pickled Jalapeno Cabbage Slaw (Pico De Gallo)
This weekend is Super Bowl Sunday and we are here for it. Our house will be cheering on the Rams and hometown hero, Cooper Kupp, even if he is sidelined with an injury. Actually, in all honesty, we’ll probably ski through the first quarter but nothing sounds cozier than coming home to some good food, maybe a fire in the fireplace and a football game on t.v..
To my 10-year-old son (who loves all things football), just the idea that Kupp grew up in Yakima is enough to make him wild-eyed with adoration and enthusiasm. So needless to say, we will be camped out on the couch come Sunday afternoon, snacks in hand, ready to cheer those Rams on.
And speaking of snacks, this easy riff on pico de gallo will be front and center on game day. Shredded green cabbage, cherry tomatoes, onion, pickled jalapeno and cilantro combine for a crunchy, spicy slaw that works as a garnish for tacos, big trays of nachos or a pan of enchiladas or can be used as a base for a big salad, just top with your favorite protein, shredded cheese and a few tortilla chips.
If you need an easy and absolutely delicious guacamole recipe to go with the slaw, you can find it HERE..
Pickled Jalapeno Cabbage Slaw
· 1 small green cabbage, shredded (about 4 cups)
· 4 cups tomato, diced
· 2 cups onion, diced
· 1 cup pickled jalapeno, diced
· 2-3 limes, juice and zest
· ¼ cup fresh cilantro, minced
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
In a large bowl combine green cabbage, tomato, onion, pickled jalapeno and cilantro. Stir well to combine, add the zest and juice of two limes and the salt and pepper. Stir again and taste to make sure you like the flavor. Add more lime or salt if needed.
Prepare slaw two to three hours before you plan to serve to allow flavors to combine and cabbage to soften slightly. Store in an air-tight container in the refrigerator for up to two days.
*If spicy isn’t your thing, start with ¼ cup pickled jalapenos and add a little at a time until you get to the heat you prefer.