Cabbage and Jalapeno Salad

Wanting to experiment with new combinations, I recently invited a few friends over for a salad tasting party. Surprisingly, the fan favorite turned out to be one with shredded cabbage as the base. Mid-meal, a friend who dislikes cabbage said, “I usually hate cabbage but this is the best salad here.” I agreed and we both quickly reached for second helpings. Ever since that gathering, I get requests to bring my cabbage salad to barbeques and dinner parties.

This salad is equal parts juicy and refreshing. Using crunchy and finely shredded cabbage as a base, freshly diced jalapenos are added for a kick. Leeks and lime juice give it zest and tartness. The salad is finished with cilantro on top. Customize your level of heat with more or fewer jalapenos. Serve as a side salad with the grilled lime chicken or stuff it into tacos and wow any dinner guest.


Cabbage and Jalapeno Salad
Recipe type: Salad
Serves: 6-8
Refreshing cabbage salad
  • 1 head of cabbage, finely shredded
  • 3 leeks
  • 2 jalapenos, diced
  • 5 limes, juiced
  • ½ cup olive oil
  • salt and pepper to taste
  • cilantro, for garnish
  1. Cut and remove the stem and core of the cabbage. Clean and slice the cabbage in half and slice each half to create quarters.
  2. Thinly slice the cabbage into strips.
  3. Cut and discard the roots of the leeks, using just the white and a small portion of green parts only. Carefully clean the remainder of the leeks, and cut them into rounds.
  4. Halve the jalapenos and remove the seeds. Dice into small pieces.
  5. Add cabbage, leeks and jalapenos into a bowl.
  6. Combine the lime juice, olive oil, and salt and pepper into a bowl and whisk together.
  7. Drizzle the salad with the dressing and top with cilantro and serve.


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