I was making an appetizer for a party and of course, a head of cabbage was staring at me from the fridge. In my short cooking career, I've learned that you can make almost anything into a salsa and I quickly learned that cabbage salsa is a real appetizer that people make so I'm not all together crazy (please, no comments!).
Since my first cabbage salsa experience (only two weeks ago), I have gone through three cabbages, both purple and green, making it for every get together I can. It has not only gone over very well at every party, but it's a little of a conversation piece since it's not your normal salsa. It's even great as a leftover on tacos! I will warn you though, with every day it gets a little more soupy.
I've been tweaking the recipe here and there. The first time I made it, it was good but didn't have that pop of flavor that it needed. The second time it wasn't juicy enough. The third time was just right!! I mango gives it the crazy fun pop of flavor and the juicy tomatoes make the salsa come together.
Makes 5 cups
Mango Cabbage Salsa
1 head of cabbage, shredded
1 mango, mashed
2 large beefsteak tomatoes, chopped
1 poblano pepper, small diced
1/2 onion, diced
1/2 c scallions, chopped
juice of 1 lime
1 jalapeno, minced
1/4 c cilantro, chopped
1/2 t salt
1/2 t pepper
1/8 t roasted red pepper flakes
Mix all ingredients in a bowl. If you want more heat, add a little more roasted red pepper flakes. Let it sit for at least two hours to let the flavors come together.
Notes:If you have one, use the shredder attachment to your food processor to shred your cabbage. The smaller it is, the better all the ingredients mesh together.
Use beefsteak tomatoes or another juicy tomato, otherwise your salsa can be a little dry.
After a day, the cabbage starts to release a lot of it's natural juices, so I like to serve mine the day that I made it.