Side Dishes · Snacks & Appetizers

Pico de Gallo with Cabbage

You wouldn’t think that after all of the Mexican-style foods I’ve shared here, that going out to a-real sit-down-with-real-silverware-restaurant that we would choose a Mexican restaurant. But we did and it was so good! We ordered our favorite chile relleno combination dinners. We finally learned that it works best for us to have one of us order the dinner with beans and rice, while the other orders the guacamole salad, then we put half of each on the other’s plate. That way we each get what we want without breaking the bank ordering extra side dishes.

We have only been to El Patron Mexican Grill a half dozen times and have always had excellent food and service. They have surprised us a couple of times with a nice little treat. I’m not sure if they were testing a recipe or what, but we have enjoyed them immensely.

On this visit, after we were seated, the usual chips and salsa were brought out to the table, along with another little saucer of what appeared to be different kind of salsa; Pico de Gallo with Cabbage. The flavor was amazing!

It was a simple little dish and I was able to determine most of the ingredients, but having not seen it before, I quizzed the server. After we returned home, I did some online research, and I found it could be served with chips, as it was with us, but also as a Mexican slaw-type salad. Which wasn’t surprising at all, because after the the first bite with a chip, I was thinking “I could eat this stuff with a fork“.

This is not not their exact recipe, but it’s mighty close to all the flavors I tasted in that little dish!

Pico de Gallo with Cabbage

Print recipe


Prep 15 minutes

  • 4 Roma tomatoes, diced
  • 1/2 head cabbage, shredded
  • 1/2 large onion, chopped
  • 1/2 jalapeno, veins & seeds removed, then finely chopped
  • 1/4 cup red wine vinegar
  • juice of 1 lime (or 2 tablespoons lime juice)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup  cilantro leaves
  • Optional for added heat: 1/4 teaspoon each – chili powder & cayenne pepper


  1. Put the prepared tomatoes, cabbage, onion and jalapeno in a medium bowl, then stir in the remaining ingredients until evenly mixed.
  2. Refrigerate for an hour or two for flavors to blend.
  3. Stir well just before serving.

Can be stored in refrigerator for several days.

Try this recipe if you are looking for a new twist on chips and salsa for a party, or a fresh take on a slaw recipe.


12 thoughts on “Pico de Gallo with Cabbage

  1. That is so smart of you. We try to go out to eat maybe every two-three months. They are special occasions and we love Mexican food. We always end up taking left overs home when we order the plates. I love how you split the meals. We do that with Italian when we go to one of those.

    Liked by 1 person

      1. Green chiles and green peppers are addictive. I eat green chile for breakfast, often at lunch, and almost always for dinner.


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