Mexican Salad with Cabbage
I have been on a bit of a cabbage kick lately. I love it because it is a great blank canvas for a lot of flavor, and I love the texture. It also happens to be very low calorie and is an abundant source of Vitamin C (even more so than oranges!). Cabbage is high in fiber, sulphur, and has powerful antioxidant qualities. I should also mention that it is high in Vitamin K and anthocyanins that can help give our brains a boost and help with concentration — and let’s face it, I can use all the help I can get!
Due to its transformability, high nutrient content, and crunchy texture, it is a happy accompaniment for many dishes. Mexican food is no exception.
Cabbage pairs nicely with Mexican food because it can cut the heat, while enhancing the taste of dishes. I wanted to try treating it like a salad, with bold Mexican flavors to really highlight its versatility. Below is my recipe for Mexican Salad with Cabbage. I think you’re going to like it!
- 1 head cabbage, finely shredded
- 1/2 pint cherry or grape tomatoes, quartered
- 1 bell pepper, diced
- 1/2 cup plain greek yogurt (optional)
- 3 cloves garlic, minced
- 3 limes, juiced
This recipe is incredibly simple. Combine all ingredients and stir until thoroughly mixed. You may or may not want to include the Greek yogurt. It adds a nice creaminess (similar to coleslaw) to the dish, but the salad can stand up on its own without it, if you’d rather leave it out.
You can eat this Mexican salad as you would a traditional salad, on the side, or you can treat it as a dip, and pair it with corn tortilla chips, or add it on top of enchiladas.
Looking for other homemade Mexican dishes?
Have you ever had Mexican Salad before?
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