Restaurant-Style Cabbage Salsa

I dined at a cozy little Mexican restaurant and the usual chips and salsa were offered to me along with a cabbage salsa that was bursting with cilantro, jalapenos, onions, and garlic. I fell in love with the crunchy, spicy concoction after a single bite. I actually requested three additional servings of this fantastic stuff and I decided I would attempt to make it at home the next day. You can control the heat by adding less jalapenos or adding in the seeds for that extra “kick”.

If you don’t have agave nectar add in 3 teaspoons of sugar.

Restaurant-Style Cabbage Salsa

1 (16 ounce) bag 3-color deli coleslaw shreds
1 ½ teaspoons salt
1 teaspoon pepper
12 plum tomatoes, diced
2 teaspoons jarred roasted chopped garlic
1/2 small red onion, diced
1/2 cup packed chopped cilantro
3 medium jalapenos, seeded and ribs removed, diced small
2 teaspoons agave nectar
Juice of two limes (about ½ cup)
In a large, non-reactive bowl add in the coleslaw shreds. Sprinkle with salt and pepper, mix well.
Add in diced tomatoes and garlic, mix well.
Add in diced onions and cilantro, mix well.
Add in diced jalapenos and mix well.


Mix the agave nectar and lime juice together and sprinkle over the veggie mix. Stir to combine. Chill for at least 30 minutes. Serve with chips.