Cabbage Pico de Gallo

Ingredients and Weight:

• Green cabbage, thinly sliced - 1 pound
• Red bell pepper, diced - 1/2 cup
• Yellow bell pepper, diced - 1/2 cup
• Onion, diced - 1/2 cup
• Jalapeño pepper, seeded and minced - 1 (optional, for heat)
• Roma tomatoes, diced - 2 cups
• Cilantro, chopped - 1/4 cup
• Lime juice, freshly squeezed - 2 tablespoons
• Sea salt and black pepper, to taste

Preparation Time:

20 minutes

Cooking Time:

0 minutes (no cooking required)

Difficulty Level:

1 (very simple)

Preparation Method Steps:

1. In a large bowl, combine all the ingredients.
2. Season with salt and pepper to taste.
3. Mix well and serve immediately or chill for later use.

Nutritional Information:

• Calories: 55 per 1/2 cup serving
• Fat: 0.3 grams
• Carbohydrates: 11.8 grams
• Dietary fiber: 2.6 grams
• Protein: 1.8 grams
• Vitamin C: 53% of the daily recommended value
• Vitamin A: 20% of the daily recommended value

Dish Characteristics:

• Fresh and colorful
• Tangy and flavorful
• Versatile, can be used as a salsa, condiment, or topping
• Healthy and low-calorie

User Comments:

• "This is the best cabbage pico de gallo I've ever had! It's so refreshing and flavorful."
• "I love that this recipe is so easy to make. It's perfect for a quick and healthy snack or side dish."
• "The jalapeño pepper adds a nice kick of heat, but it's not overpowering."

Special Precautions and Tips:

• If you are sensitive to spicy foods, reduce or omit the jalapeño pepper.
• To make this recipe ahead of time, simply prepare the pico de gallo and store it in an airtight container in the refrigerator for up to 5 days.
• To serve, let the pico de gallo come to room temperature for about 30 minutes before eating.