Make this pickled cabbage relish to spoon onto fish tacos. Adding a crunchy texture and a little extra heat, this is a must-have condiment for the taco table.
Makes about 2 cups (drained)
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1 cup thinly sliced red cabbage
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced onion
2 tablespoons minced fresh jalapeño chilies
1/2 cup distilled white vinegar
1/2 teaspoon salt
In a bowl, mix cabbages, onion, chilies, vinegar, 1 1/2 cups water, and salt. Let stand about 30 minutes. Lift out with a slotted spoon to serve.
Nutritional analysis per tablespoon.
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 0.6 g
Fiber 0.1 g
Sodium 35 mg