Pico De Gallo With Cabbage (Mexican Coleslaw) - cooking recipe

Ingredients

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
1/4 red onion, diced, or more to taste
1/4 cup pickled jalapeno slices, diced and juice reserved
1/4 cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, or more to taste

Preparation

Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.