Our Veggie Kitchen

This is a family favorite. When all the families converge on my mom's house each summer, we will go through a couple bowls of this. This is my mom's creation and she doesn't measure much of anything and that's how this recipe should be. I make it mild, and two jalapenos won't add much heat. Also, my boy cherry picks the tomatoes, so I add a bunch in anticipation of that. If you can hold off the crowd, this is best the second day, or after it's sat out for a couple hours. It's also best served at room temperature.



Cabbage Salsa
1 head cabbage, chopped
1 tsp salt (more to taste)
1 red onion, chopped
4 cloves garlic, minced
8 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
2 limes, juiced
2 lemons, juiced

Chop the cabbage and put into a large serving bowl. Toss with the salt and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. Squeeze the lemons and limes and toss again. It's best if you let the salsa sit for a while to let the flavors mingle. It's also best served at room temperature.

6 Servings: 75 cal (0g fat, 18g carbs, 4g protein)